Grilled Top Round Ranch Salad with Salsa

Marinated top round steak grilled to medium-rare and sliced over crisp lettuce, black beans, and corn, finished with ranch dressing, salsa, and tortilla chips. Quick-cooking beef salad perfect for weeknight dinners or casual gatherings.
Ingredients
- top round steaksirloin tip steak1:1beef
similar lean cut
- 1 cup salsa
- iceberg lettuce
- black beans
- frozen corn
- ranch dressing
- tortilla chips(optional)
- ⅓ cup salsa
Instructions
- 1
Combine beef top round steak and salsa in food-safe plastic bag, turning steak to coat. Seal bag and marinate in refrigerator 6 hours or overnight, turning occasionally.
- 2
Remove steak from marinade and discard marinade. Place steak on grid over medium, ash-covered coals.
- 3
Grill steak covered for 12 to 14 minutes over charcoal (or 16 to 19 minutes over medium heat on preheated gas grill) to medium-rare (145°F), turning occasionally. Do not overcook.
- 4
Meanwhile, combine lettuce, beans, and corn in shallow serving bowl and toss.
- 5
Carve steak into thin slices and arrange on top of salad.
- 6
Drizzle ranch dressing and salsa separately over beef. Sprinkle with chips if desired.
Tips
Do not overcook steak to avoid tough, dry meat. Use a meat thermometer to monitor doneness.
Turn steak occasionally during grilling to ensure even cooking and browning.
Salsa added to the finished dish should be drizzled separately for flavor control.
Good to Know
Store leftover sliced steak in airtight container in refrigerator up to 3 days. Do not store assembled salad.
Marinate steak up to 24 hours. Grill steak up to 2 hours ahead; slice and store separately. Assemble salad just before serving.
Serve immediately after assembly. Serve dressing and salsa on the side for individual preference.
Common Mistakes
Overcook steak to avoid tough, dry meat. Use thermometer and remove at 145°F for medium-rare.
Skip turning steak during marinating to avoid uneven flavor absorption.
Mix chips into salad ahead of time to avoid soggy garnish.
Substitutions
similar lean cut