Grilled Steak Salad
Crispy, crunchy and oh-so flavorful … there’s nothing boring about this Tex-Mex salad!
Recipe - NORTHEAST MINNEAPOLIS
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
- In a small bowl, combine 2 tablespoons olive oil with the seasoning.
- Dry both sides of the steaks with paper towels.
- Rub olive oil mixture into surface of both steak sides. Cover and
- refrigerate several hours or overnight.
- 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.
- In a small bowl, combine remaining olive oil and salsa.
- In large bowl, combine romaine, peppers, carrots and onion.
- Drizzle ¾ of the salsa mixture over the romaine and toss to coat.
- 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
Shop Ingredients
Makes 4 servings
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $13.29$0.71/oz
L&B Blazin' Trail Mix, 10 Ounce
$9.19$0.92/oz
Premium Choice Beef Boneless Ribeye Steak, 0.82 Pound
$21.48 avg/ea$26.19/lb
L&B Black Bean & Corn Salsa, 16 Ounce
Huge Deal
$4.49 was $5.69$0.28/oz
Fresh Express Hearts of Romaine, 9 Ounce
2/$8 Deal
$4.00 was $4.69$0.44/oz
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Premium Yellow Bell Peppers, 0.5 Pound
$2.60 avg/ea$5.19/lb
Bolthouse Farms Matchstix Carrots, 10 Ounce
$2.69$0.27/oz
Red Onions, 1 Pound
$2.69 avg/ea$2.69/lb
Fritos Original Corn Chips, 9.25 Ounce
$5.89$0.64/oz
Directions
- In a small bowl, combine 2 tablespoons olive oil with the seasoning.
- Dry both sides of the steaks with paper towels.
- Rub olive oil mixture into surface of both steak sides. Cover and
- refrigerate several hours or overnight.
- 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.
- In a small bowl, combine remaining olive oil and salsa.
- In large bowl, combine romaine, peppers, carrots and onion.
- Drizzle ¾ of the salsa mixture over the romaine and toss to coat.
- Arrange salad on four serving plates. Slice steaks and arrange over salads. Drizzle with remaining salsa mixture; sprinkle with corn chips and serve.