Red, White & Beef Salad
Dinner salad, Texas rules: the steak marinates in nothing but salsa - which seasons, tenderizes and saves you a dishes' worth of measuring - then lands in thin slices over a black bean and corn salad. Hearty enough for six, and most of the work happens in the refrigerator.
Ingredients
- 1 1/2 lbs beef top round or shoulder steak
- 1 cup prepared salsa (for the marinade)
- 8 cups chopped iceberg lettuce, or pre-packaged lettuce mix
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn, defrosted
- 1/3 cup prepared ranch dressing
- 1/3 cup prepared salsa (for serving)
- 1 cup broken tortilla chips (optional)
Method
- Place the steak and 1 cup salsa in a sealable plastic bag; turn to coat. Refrigerate 6 hours to overnight, turning occasionally.
- Remove the steak and discard the marinade. Place the steak on the grid over medium, ash-covered coals. Grill top round, uncovered, 16 to 18 minutes for medium-rare (chuck shoulder steaks 16 to 20 minutes), turning occasionally. Remove and let stand 10 minutes.
- Meanwhile, combine the lettuce, beans and corn in a shallow serving bowl; toss.
- Carve the steak into thin slices and arrange over the salad.
- Drizzle the ranch dressing and the remaining 1/3 cup salsa separately over the beef. Sprinkle with tortilla chips if desired.
Notes from the Grill
The ten-minute rest matters more here than in any steak-on-a-plate recipe - sliced too soon, the juices end up in the lettuce. Slice thin and across the grain; top round is only tender when the knife does its share. A chunky medium salsa makes a better marinade than a watery hot one.
Serving Ideas
Serve it straight from the shallow bowl at the table - this salad does not hold or travel once dressed, so assemble it where it will be eaten.