1 cup prepared salsa, divided
1 1/2 pounds beef top round steak or chuck shoulder steak, cut 1 inch thick
8 cups chopped iceberg lettuce
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn kernels, defrosted
1/3 cup prepared ranch dressing
1/3 cup prepared salsa
1 cup broken tortilla chips


1. Place steak and 2/3 cup salsa in a self-sealing plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Preheat outdoor grill with rack 5 inches from heat source. Remove steak from marinade; discard marinade. Place steak on grill rack over medium, ash-covered coals. Grill steak, uncovered, about 10 minutes for medium-rare doneness; turning occasionally. Remove; let rest 10 minutes before slicing.
3. Meanwhile, in a shallow serving bowl, combine lettuce, beans and corn; toss well. Carve steak against the grain into thin slices; arrange on top of salad. Drizzle ranch dressing and remaining 1/3 cup salsa separately over beef. Sprinkle with chips.

The steak could also be cooked under the broiler. Broil 4 to 5 inches from the heat source, for about the same amount of time as directed below.

Taco Salad With Beef and Beans
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