Grilled Steak Salad
July 16, 2022
Crispy, crunchy and oh-so flavorful … there’s nothing boring about this salad!
SERVINGS
4
PREP TIME
25 min
COOK TIME
5 min
Ingredients
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8tablespoons olive oil, divided
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1/4cup L&B Trail Dust Seasoning
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4rib-eye steaks, about 1 1/4-inch thick
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1cup L&B Black Bean & Corn Salsa
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10ounces romaine lettuce, cut crosswise into 1/2-inch strips
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1cup diced red bell pepper
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1cup diced yellow bell pepper
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1cup shredded carrot
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1cup sliced red onion
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1cup coarsely crushed corn chips
Directions
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1
In a small bowl, combine 2 tablespoons olive oil with the seasoning.
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2
Dry both sides of the steaks with paper towels.
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3
Rub olive oil mixture into surface of both steak sides. Cover and
refrigerate several hours or overnight. -
4
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.
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5
In a small bowl, combine remaining olive oil and salsa.
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6
In large bowl, combine romaine, peppers, carrots and onion.
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7
Drizzle ¾ of the salsa mixture over the romaine and toss to coat.
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8
Arrange salad on four serving plates. Slice steaks and arrange over
salads. Drizzle with remaining salsa mixture; sprinkle with corn chips and serve.