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Southwest Steak and Many Layered Salad

Southwest Steak and Many Layered Salad
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 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



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.


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