Southwest Steak and Many Layered Salad

Total: 45 to 50 min | Yield: 6 to 8 servings

Ingredients

Dressing

• 1 large ripe avocado, mashed (about 3/4 cup)
• 3/4 cup prepared ranch dressing
• 2 tablespoons fresh lime juice
• 1 tablespoon adobo sauce

Salad

• 1 (1 1/2 to 2 pound) beef flank steak
• 2 chipotle peppers in adobo sauce, finely chopped
• 3 medium ears corn, unhusked
• 9 cups coarsely chopped romaine lettuce
• 1 1/2 cups chopped tomatoes
• 1 (15 to 16 ounce) can black beans, rinsed, drained
• 2 1/2 cups coarsely crushed tortilla chips

Instructions

Dressing

1. Whisk ingredients in medium bowl until blended. Remove 1/2 cup for marinade and stir in chipotle peppers.
2. Cover and reserve remaining dressing in refrigerator.

Salad

1. Place flank steak and chipotle marinade in food-safe plastic bag; turn steak to coat.
2. Close bag securely and marinate in refrigerator for 6 hours or as long as overnight, turning occasionally.
3. Pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of corn husk. Soak in cold water for 30 minutes to 1 hour.
4. Remove steak from marinade; discard marinade.
5. Remove corn from water.
6. Place steak in center of grid over medium, ash-covered coals; arrange corn on grid around steak. Grill corn, covered, for 20 to 30 minutes or until tender, turning occasionally. Grill steak for 11 to 16 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
7. Remove steak; let stand for 5 minutes.
8. Husk corn; cut kernels from cobs.
9. Cut steak lengthwise in half; carve each half across the grain into thin slices.
10. Layer 1/2 of lettuce, corn, 1/2 of beef, tomatoes and beans in 4-quart glass salad bowl or 13 x 9-inch glass baking dish. Top with remaining lettuce and beef. Drizzle with, reserved dressing. Top with tortilla chips just before serving.
11. Serve immediately or cover and refrigerate for up to 2 hours.

Notes

To prepare on gas grill: Preheat grill according to manufacturer’s directions for medium heat. Place corn and steak on grid as directed above. Grill corn, covered, for 15 to 25 minutes or until tender, turning every 5 minutes. Grill steak, covered, for 16 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.

Nutrition

Per serving (1/6 of recipe): 562 calories; 29g fat (6g saturated fat; 8g monounsaturated fat); 49mg cholesterol; 1318mg sodium; 46g carbohydrate; 10.5g fiber; 33g protein; 8.7mg niacin; 0.8mg vitamin B6; 1.4mcg vitamin B12; 4.4mg iron; 32.1mcg selenium; 5.3mg zinc
Per serving (1/8 of recipe): 510 calories; 28g fat (6g saturated fat; 7g monounsaturated fat); 49mg cholesterol; 111mg sodium; 37g carbohydrate; 9.5g fiber; 31g protein; 8.8mg niacin; 0.7mg vitamin B6; 1.4mcg vitamin B12; 4.1mg iron; 27.9mcg selenium; 5mg zinc
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Attribution

Recipe and photo used with permission from: Beef Checkoff