Top Round Ranch Salad

Name: Top Round Ranch Salad
Total time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: Top Round Steak; salsa; iceburg lettuce; black beans; frozen corn; ranch dressing; salsa; tortilla chips

35

Minutes

6

Servings

8

Ingredients

Cook Mode(Keeps screen awake)

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)

Preparation

Step 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.
Step 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.)
Step 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

Nutrition information per serving, using top round: 291 Calories; 108 Calories from fat; 12g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 66 mg Cholesterol; 466 mg Sodium; 17 g Total Carbohydrate; 4.5 g Dietary Fiber; 31 g Protein; 3.7 mg Iron; 5.4 mg NE Niacin; 0.5 mg Vitamin B₆; 1.5 mcg Vitamin B₁₂; 5.1 mg Zinc; 31.9 mcg Selenium; 119.1 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

Filed Under:

Mexican Salads

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