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Beef Salad Ole
A salad to please the heartiest eater. |
Prep: 20 minutes
Refrigerate: 1 hour to overnight
Cook: 15 minutes
Servings: Serves 4
| 1 |
cup picante sauce, divided |
| 2 |
Tbsp. olive oil |
| 2 |
Tbsp. balsamic vinegar , or- 1 Tbsp. red wine vinegar |
| 1/2 |
tsp. dried oregano, crushed |
| 1 |
clove garlic, minced |
| 1 |
lb. sirloin or shoulder steak |
| or - |
1 package fully cooked steak strips or shredded beef |
| 4 |
cups lettuce, or prepared salad mix |
| 1 |
tomato, diced |
| 1 |
cup chopped green onion |
| 1 |
can (4 oz.) sliced black olives, optional |
| 1 |
cup black beans, drained, optional |
| 1/2 |
cup grated Colby-Jack cheese |
| 4 |
pre-made tortilla bowls |
| -- |
Ranch dressing |
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Combine 3/4 cup picante sauce, oil, vinegar, oregano and garlic; mix well. |
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Place beef in zip-style bag; pour marinade mixture into bag. Seal and chill 2 hours to overnight. |
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Remove meat from bag, discard marinade. Grill steak over medium-high heat to desired doneness. Slice into thin strips. (**To substitute the fully cooked beef strips or shredded beef, heat according to package directions and continue as below.) |
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Meanwhile, divide evenly between tortilla bowls the lettuce, tomato, green onion, black olives, and black beans. Top with grilled steak strips. |
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Sprinkle top with grated cheese and serve with Ranch Dressing and remaining picante on the side. |
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| Need help with this recipe? Go to:
Grilling |
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