Southwest Grilled Beef Salad
Southwest Grilled Beef Salad
Aug 30, 2013 | 12:43 pm
Whole Foods Market
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.
4
Servings
354
Calories Per Serving
Deliver Ingredients
Notes
* Sante Fe marinade is made with hot peppers, tequila, soy sauce, lime juice, minced garlic, and shallots
Ingredients
- 1 Pound skirt or flank steak
- 1/4 Cup Santa Fe marinade*
- 2 Cups 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.
Nutritional Facts
Total Fat
17g
24%
Sugar
3g
3%
Saturated Fat
6g
25%
Cholesterol
104mg
35%
Carbohydrate, by difference
17g
13%
Protein
36g
78%
Vitamin A, RAE
451µg
64%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
105µg
100%
Calcium, Ca
46mg
5%
Choline, total
78mg
18%
Fiber, total dietary
4g
16%
Folate, total
160µg
40%
Iron, Fe
4mg
22%
Magnesium, Mg
55mg
17%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
259mg
37%
Riboflavin
1mg
91%
Selenium, Se
38µg
69%
Sodium, Na
98mg
7%
Water
216g
8%
Zinc, Zn
10mg
100%
