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Top Round Ranch Salad

Steak salad with a Southwestern twist. Hearty and lean Top Round Steak is marinated in salsa for max flavor, then served on a bed of greens, corn and beans with creamy ranch.

Top Round Ranch Salad

Cook Time: 35 Minutes

Servings: 6

Ingredients: 8

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Ingredients

Preparation

  1. Step 1

    Place beef Top Round 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. Step 2

    Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill 16 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)

  3. Step 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

291 Calories

0 %*

3g SAT FAT

0 %DV**

31g PROTEIN

0 %DV

3.7 mg IRON

0 %DV

5.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using top round: 291 Calories; 108 Calories from fat; 12g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 66 mg Cholesterol; 466 mg Sodium; 17 g Total Carbohydrate; 4.5 g Dietary Fiber; 31 g Protein; 3.7 mg Iron; 5.4 mg NE Niacin; 0.5 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.1 mg Zinc; 31.9 mcg Selenium; 119.1 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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