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Grilled Steak SaladGrilled Steak Salad

Grilled Steak Salad

Crispy, crunchy and oh-so flavorful … there’s nothing boring about this Tex-Mex salad!
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Grilled Steak Salad
Grilled Steak Salad
Prep Time25 Minutes
Servings4
Cook Time11 Minutes
Ingredients
8 tablespoons olive oil, divided
1/4 cup L&B Trail Dust Seasoning
4 rib-eye steaks, about 1 1/4-inch thick
1 cup L&B Black Bean & Corn Salsa
10 ounces romaine lettuce, cut crosswise into 1/2-inch strips
1 cup diced red bell pepper
1 cup diced yellow bell pepper
1 cup shredded carrot
1 cup sliced red onion
1 cup coarsely crushed corn chips
Directions
  1. In a small bowl, combine 2 tablespoons olive oil with the seasoning.
  2. Dry both sides of the steaks with paper towels.
  3. Rub olive oil mixture into surface of both steak sides. Cover and
  4. refrigerate several hours or overnight.
  5. Heat grill to medium-high; spray grill rack with nonstick cooking spray. Using direct heat cooking method, arrange steaks on grill rack 4-5 inches over the heat. Grill, covered, turning once, until meat thermometer registers 140 F for medium-rare (8-11 minutes), or to desired doneness. Let stand 5 minutes.
  6. In a small bowl, combine remaining olive oil and salsa.
  7. In large bowl, combine romaine, peppers, carrots and onion.
  8. Drizzle ¾ of the salsa mixture over the romaine and toss to coat.
  9. Arrange salad on four serving plates. Slice steaks and arrange over salads. Drizzle with remaining salsa mixture; sprinkle with corn chips and serve.
25 minutes
Prep Time
11 minutes
Cook Time
4
Servings

Directions

  1. In a small bowl, combine 2 tablespoons olive oil with the seasoning.
  2. Dry both sides of the steaks with paper towels.
  3. Rub olive oil mixture into surface of both steak sides. Cover and
  4. refrigerate several hours or overnight.
  5. Heat grill to medium-high; spray grill rack with nonstick cooking spray. Using direct heat cooking method, arrange steaks on grill rack 4-5 inches over the heat. Grill, covered, turning once, until meat thermometer registers 140 F for medium-rare (8-11 minutes), or to desired doneness. Let stand 5 minutes.
  6. In a small bowl, combine remaining olive oil and salsa.
  7. In large bowl, combine romaine, peppers, carrots and onion.
  8. Drizzle ¾ of the salsa mixture over the romaine and toss to coat.
  9. Arrange salad on four serving plates. Slice steaks and arrange over salads. Drizzle with remaining salsa mixture; sprinkle with corn chips and serve.