Southwest Steak and Many Layered Salad
50
Minutes
8
Servings
11
Ingredients
Ingredients
Dressing:
Preparation
-
Step 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. -
Step 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. -
Step 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. -
Step 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. -
Step 5
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. -
Step 6
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.
Nutrition Information
Nutrition information per serving: 562 Calories; 261 Calories from fat; 29g Total Fat (6 g Saturated Fat; 8 g Monounsaturated Fat;) 49 mg Cholesterol; 1318 mg Sodium; 46 g Total Carbohydrate; 10.5 g Dietary Fiber; 33 g Protein; 4.4 mg Iron; 8.7 mg NE Niacin; 0.8 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.3 mg Zinc; 32.1 mcg Selenium.
Nutrition Tip
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
