grade
Find a Store
place
phone
Contact Us
Retailers
Order Online
Sell Blue Rhino
Commercial
place
Propane Finder
Home Delivery
Order Now
FAQs
Propane Info
Why Blue Rhino
How Blue Rhino Works
FAQs
Email Reminders
Grilling
Tips and Techniques
Recipes
About
Blue Rhino
Careers
Rhino Feed
Ferrellgas
Rhino Gear
Shop
menu
search
place
Propane
Finder
clear
clear
search
search
clear
search
Looking for propane?
Find It Here
Home
Grilling
Recipes
Beef
Southwest Steak and Many Layered Salad
Southwest Steak and Many Layered Salad
Makes
6 servings
Prep Time
6 hours - Overnight
Cook Time
30 minutes
print
Print Recipe
Ingredients:
1-1⁄2 to 2 lbs Beef flank steak
2 Chipotle peppers in adobo sauce, finely chopped
3 med Ears corn, unhusked
9 c Coarsely chopped romaine lettuce
1 1⁄2 c Chopped tomatoes
1 can (15 to 16 ounces) Black beans, rinsed, drained
2 1⁄2 c Coarsely crushed tortilla chips
Dressing:
1 large Ripe avocado, mashed (about 3⁄4 cup)
3⁄4 c Prepared ranch dressing
2 T Fresh lime juice
1 T Adobo sauce
Directions:
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.
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.
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.
Preheat grill to medium.
Remove steak from marinade; discard marinade.
Remove corn from water.
Place steak in center of grid and corn around the outside.
Grill corn, uncovered, 20 to 30 minutes or until tender, turning occasionally. Grill steak 17 to 21 minutes for medium rare to medium doneness, turning occasionally.
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.
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. Drizzle with reserved dressing. Top with tortilla chips just before serving.
Serve immediately or cover and refrigerate for up to 2 hours.
More Recipes
Baked Potatoes on the Grill
keyboard_arrow_right
Courtesy of: Roger K.
View Recipe
Chilean Sea Bass with Sweet Peppers
keyboard_arrow_right
View Recipe
Grilled Pound Cake & Peaches with Bourbon Whipped Cream
keyboard_arrow_right
Brought to you by Operation BBQ Relief
View Recipe
Search All Propane
Locations
keyboard_arrow_right
Become a
Retailer
keyboard_arrow_right