Oklahoma Dietetic Association - Oklahoma Beef Industry Council Recipe of the month

Oklahoma Beef Council Recipe of the Month

Red, White & Beef Salad
Makes 6 servings

Ingredients:

1 beef top round steak or 2 chuck shoulder steaks, 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, defrosted
1/3 cup prepared ranch dressing
1/3 cup prepared salsa
1 cup broken tortilla chips (optional)

Cooking Instructions:

1. Place beef 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.

2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill top round steak, uncovered, 16 to 18 minutes for medium rare doneness (chuck shoulder steaks 16 to 20 minutes for medium rare to medium doneness), turning occasionally. Remove; let stand 10 minutes.

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 per serving using top round: 338 calories; 33 g protein; 23 g carbohydrate; 13 g fat; 257 mg sodium; 75 mg cholesterol; 6.0 mg niacin; 0.6 mg vitamin B6; 2.1 mcg vitamin B12; 4.1 mg iron; 5.7 mg zinc.

As seen in The Healthy Beef Cookbook, published by John Wiley & Sons, Inc.