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Beef steak salad recipes are all the rage, because they let you have your meat, and veggies too. It delivers a sweet & smoky twist on Ranch that makes it the perfect side dish at summer celebrations, but it’s hearty enough to serve up as a main course.
flank steak
1 ½ lb
1 tbsp
ground black pepper, to taste
chopped romaine lettuce
8 cups
black beans, rinsed and drained
1 cup
corn kernels
1 cup
small avocados, peeled, pitted and diced
2
halved cherry tomatoes
1 cup
¾ cup
crushed tortilla chips, for garnish
sliced green onions, for garnish
Preheat a gas or charcoal grill using Kingsford® Charcoal to medium-high heat. Rub the steak all over with the seasoning mix and black pepper.
Add steak to the grill and cook for about 10–12 minutes total, turning once halfway through, until internal temperature reaches 145°F and to your desired doneness. Set aside to rest for at least 10 minutes.
Place lettuce in a large salad bowl. Add black beans, corn, avocado and tomato, and gently toss with half of the dressing, just to lightly coat.
Slice the steak thinly against the grain and lay on top. Drizzle the whole salad with the remaining dressing and garnish with crushed tortilla chips and sliced green onions. Serve immediately
