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, defrosted
1/3 cup prepared ranch dressing
1/3 cup prepared salsa
1 cup broken tortilla chips (optional)
Place beef 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.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill top round 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.)
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 per serving, using beef top round steak: 291 calories; 12 g fat (3 g saturated fat; 4 g monounsaturated fat); 66 mg cholesterol; 466 mg sodium; 17 g carbohydrate; 4.5 g fiber; 31 g protein; 5.4 mg niacin; 0.5 mg vitamin B6; 1.5 mcg vitamin B12; 3.7 mg iron; 31.9 mcg selenium; 5.1 mg zinc; 119.1 mg choline.