Grilled Steak Salad With Roasted Corn Salsa And Avocado Ranch Dressing
1/4 cup olive oil
1/3 cup balsamic vinegar
1-2 Tb. Southwestern seasoning (I like Wizards gourmet, Kickin beef rub)
3/4 pound beef flank steak
3 bunches Heart of romaine, cut into thin strips
1 cup roasted corn salsa (recipe follows)
1 cup diced crispy potatoes (recipe follows)
Avocado ranch dressing to taste (recipe follows)
Method
In a bowl, whisk the first three ingredients. Pour 1/3 cup into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 3 hours.
Drain and discard marinade from steak. Grill, covered, over indirect medium heat for 11-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Cut across the grain into thin slices.
In a large serving bowl, combine the greens, salsa, and potato.
Portion the salad onto four plates. Drizzle dressing over each salad and top with slices of steak.
Roasted Corn Salsa
2 cups frozen roasted corn kernels, thawed
1 cup grape tomatoes, cut into quarters
1/4 cup chopped purple onion
¼ cup chopped green onion
1/4 cup chopped red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 to 2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon sea salt
