Red, White and Beef Salad

Updated: Tue 2:44 PM, Jun 19, 2012

Ingredients

1 beef top round steak or 2 chuck shoulder steaks, cut 1 inch thick (about 1 1/2 pounds)

1 cup prepared salsa

8 cups iceberg lettuce, chopped, or pre-packaged iceberg lettuce mix

15 oz. can black beans, rinsed and drained

1 cup frozen corn, defrosted

1/3 cup prepared ranch dressing

1/3 cup prepared salsa

1 cup broken tortilla chips (optional)

Directions

1. Place beef steak and 1 cup salsa in food-safe plastic bag; turn steak to coat.

2. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

3. Remove steak from marinade; discard marinade.

4. Place steak on grid over medium, ash-covered coals. Grill top round steak, uncovered, 16 - 18 minutes for medium rare doneness (chuck shoulder steaks, 16 - 20 minutes for medium rare to medium doneness), turning occasionally. Remove; let stand 10 minutes.

4. Meanwhile, combine lettuce, beans and corn in shallow serving bowl; toss.

5. Carve steak into thin slices; arrange on top of salad.

6. Drizzle dressing and 1/3 cup salsa separately over beef. Sprinkle with chips, if desired.

Yield: 6 servings

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