Southwest Grilled Beef Salad
August 30, 2013
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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.
Ready in
1 h4
Servings
406
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
18g
28%
Sugar
3g
N/A
Saturated Fat
5g
26%
Cholesterol
77mg
26%
Protein
29g
58%
Carbs
33g
11%
Vitamin A
114µg
13%
Vitamin B12
1µg
22%
Vitamin B6
1mg
48%
Vitamin C
7mg
12%
Vitamin D
0.1µg
N/A
Vitamin E
2mg
9%
Vitamin K
37µg
46%
Calcium
83mg
8%
Fiber
8g
30%
Folate (food)
105µg
N/A
Folate equivalent (total)
91µg
23%
Iron
3mg
16%
Magnesium
81mg
20%
Monounsaturated
9g
N/A
Niacin (B3)
10mg
51%
Phosphorus
408mg
58%
Polyunsaturated
2g
N/A
Potassium
907mg
26%
Riboflavin (B2)
0.2mg
13.7%
Sodium
199mg
8%
Thiamin (B1)
0.2mg
12.6%
Zinc
5mg
36%
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