Top Round Ranch Salad

6 servings

Preparation Time:
and total time: 35 min

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.


  1. 1 1/2 pounds beef top round steak, cut 1 inch thick
  2. 1 cup prepared salsa
  3. 8 cups chopped iceberg lettuce or prepackaged iceberg lettuce mix
  4. 1 can (15 ounces) black beans, rinsed, drained
  5. 1 cup frozen corn, thawed
  6. 1/3 cup prepared ranch dressing
  7. 1/3 cup prepared salsa
  8. 1 cup broken tortilla chips, optional

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.

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 degrees F) doneness, turning occasionally. (Do not overcook.)

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.

Recipe courtesy of The National Cattlemen's Beef Association. Photo courtesy of The Beef Checkoff

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