Southwest Grilled Beef Salad

4 from 1 ratings

Marinate the skirt steak for several hours or overnight before grilling. Serve with your favorite dressing or a squeeze of fresh lime juice and a drizzle of olive oil.Click here to see 6 Great Grilling Recipes

Servings

servings

Ingredients

1 pound skirt or flank steak
1/4 cup santa fe marinade*
2 cup shredded iceberg or romaine lettuce
1/2 medium red onion, very thinly sliced
1 cup frozen yellow corn kernels, thawed
1 ripe avocado, pitted and diced
1/4 cup thick and chunky salsa
6 tortillas

Directions

Place the steak and marinade in a non-metal shallow dish. Refrigerate several hours or overnight. Remove from fridge 30 to 40 minutes before cooking. Prepare a grill. Place steak on hottest part of grill. Cook each side evenly, rotating to make grill marks until desired doneness (do not overcook). Let rest as you prepare salad. On a large platter or individual plates, layer lettuce, red onion, corn, and avocado. Slice steak thinly on the diagonal and arrange over salad. Top with salsa and serve with warm tortillas.