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Red, White & Beef SaladPerfect for a hot summer night.
Prep Time: 5 minutes  
Refrigerate: 6 hours to overnight
Cook Time: 20 minutes
Servings: Serves 6


~ 1½ lbs. beef top round or shoulder steak
~ 1 cup prepared salsa
~ 8 cups chopped iceberg lettuce, or pre-packaged lettuce mix
~ 1 can (15 oz.) black beans, rinsed, drained
~ 1 cup frozen corn, defrosted
~ 1/3 cup prepared Ranch dressing
~ 1/3 cup prepared salsa
~ 1 cup broken tortilla chips (optional)


Place steak and 1 cup salsa in sealable plastic bag. Turn to coat.

Refrigerate 6 hours to overnight, turning occasionally.

Remove steak from marinade; discard marinade.

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

Remove, let stand 10 minutes.

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 of salsa separately over beef.

Sprinkle with chips if desired.

Recipe courtesy of Texas Beef Council


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