Southwest Steak and Many Layered Salad

Reach new heights with this sky-high Southwest salad. Tender marinated steak layered with greens, beans, and other things. And to top it off, a creamy avocado dressing and crunchy tortilla chips.

  • 50
    min
  • 8
    SERVINGS
  • 560
    Cal
  • 33 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Flank Steak (about 1-1/2 to 2 pounds)
  • 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 can (15 to 16 ounces) black beans, rinsed, drained
  • 2-1/2 cups coarsely crushed tortilla chips
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

Cooking:

  1. Whisk dressing ingredients in medium bowl until blended. Remove 1/2 cup for marinade and stir in chipotle peppers. Cover and reserve remaining dressing in refrigerator.
  2. Place beef steak and chipotle marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 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 30 minutes to 1 hour.
  4. Remove steak from marinade; discard marinade. Remove corn from water. Place steak in center of grid over medium, ash-covered coals; arrange corn on grid around steak. Grill corn, covered, 20 to 30 minutes or until tender, turning occasionally. Grill steak 11 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  5. Cook's Tip: 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, 15 to 25 minutes or until tender, turning every 5 minutes. Grill steak, covered, 16 to 21 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  6. Remove steak; let stand 5 minutes. Husk corn; cut kernels from cobs. Cut steak lengthwise in half; carve each half across the grain into thin slices.
  7. 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. Serve immediately or cover and refrigerate for up to 2 hours.

Safe Handling Tips

Nutrition Information

Butcher Counter

Flank Steak Flank Primal

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.
Beef Checkoff

shot_3_openmeatcase_4089.jpg

beef faq's

We all know beef tastes great – but did you know that beef can be good for you, too? Check out some answers to your most pressing questions when it comes to incorporating beef into a heart-healthy lifestyle.

Learn More

PIC_Bear_Valley_Ranch_008.jpg

rethink the ranch

Much has changed since the days of cowboys, cattle drives and the Old West. Today, it's more about drones, apps and computers. Join us as we travel across the country talking to real, modern ranchers.

Learn More

shot_10_momcooking_primavera_2446.jpg

cooking lessons

Curious about the best way to braise a roast? Want to know how to make a delicious stir-fry or perfectly brown Ground Beef? Our cooking lessons have everything that you need!

Learn More

rancher-recipe-farmous-lasagna-horizontal.tif

rancher recipes

Crafted by ranchers across America, these recipes are flavorful, nutritious and proven to satisfy the heartiest of appetites.

see recipes