Top Round Ranch Salad

Steak salad with a Southwestern twist. Hearty and lean Top Round Steak is marinated in salsa for max flavor, then served on a bed of greens, corn and beans with creamy ranch.

  • 35
    min
  • 6
    SERVINGS
  • 290
    Cal
  • 31 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)
  • 1 cup prepared salsa
  • 8 cups chopped iceberg lettuce or pre-packaged iceberg lettuce mix
  • 1 can (15 ounces) black beans, rinsed, drained
  • 1 cup frozen corn, thawed
  • 1/3 cup prepared ranch dressing
  • 1/3 cup prepared salsa
  • 1 cup broken tortilla chips (optional)

Cooking:

  1. Place beef Top Round Steak and 1 cup salsa 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.
  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill 16 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)
  3. Meanwhile, combine lettuce, beans and corn in shallow serving bowl; toss. Carve steak into thin slices; arrange on top of salad. Drizzle dressing and 1/3 cup salsa separately over beef. Sprinkle with chips, if desired.

Nutrition Information

Butcher Counter

Top Round Ranch SaladTop Round Steak Round Primal

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

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