Name: Southwest Steak and Many Layered Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 boneless beef steak (about 1-1/2 to 2 pounds); 2 chipotle peppers in adobo sauce (finely chopped); 3 medium ears corn (unhusked); 9 cups coarsely chopped romaine lettuce; 1-1/2 cups chopped tomatoes; 1 can (15 to 16 ounces black beans, rinsed, drained); 2-1/2 cups coarsely crushed tortilla chipsDressing:; 1 large ripe avocado (mashed (about 3/4 cup)); 3/4 cup prepared ranch dressing; 2 tablespoons fresh lime juice (1 tablespoon adobo sauce)

Southwest Steak and Many Layered Salad

Prep Time 15

Cook Time 30

Total Time 45

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Servings

Ingredients

1 boneless beef steak about 1-1/2 to 2 pounds
2 chipotle peppers in adobo sauce finely chopped
3 medium ears corn unhusked
9 cups coarsely chopped romaine lettuce
1-1/2 cups chopped tomatoes
1 can 15 to 16 ounces black beans, rinsed, drained
2-1/2 cups coarsely crushed tortilla chipsDressing:
1 large ripe avocado mashed (about 3/4 cup)
3/4 cup prepared ranch dressing
2 tablespoons fresh lime juice 1 tablespoon adobo sauce

Instructions

Preparation

1 Whisk dressing ingredients in medium bowl until blended. Remove 1/2 cup for marinade and stir in chipotle peppers. Cover and reserve remaining dressing in refrigerator.2 Place beef steak and chipotle marinade 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.3 Pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of corn husk. Soak in cold water 30 minutes to 1 hour.4 Remove steak from marinade; discard marinade. Remove corn from water. Place steak in center of grid over medium, ash-covered coals; arrange corn on grid around steak.5 Grill corn, uncovered, 20 to 30 minutes or until tender, turning occasionally. Grill steak 17 to 21 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.6 Remove steak; let stand 5 minutes. Husk corn; cut kernels from cobs. Cut steak lengthwise in half; carve each half across the grain into thin slices.7 Layer 1/2 of lettuce, corn, 1/2 of beef, tomatoes and beans in 4-quart glass salad bowl or 13 x 9-inch glass baking dish. Top with remaining lettuce and beef.8 Drizzle with, reserved dressing. Top with tortilla chips just before serving. Serve immediately or cover and refrigerate for up to 2 hours.
Source: www.beefitswhatsfordinner.com