This salad’s flavor-packed dressing can do double duty as a marinade for meaty sirloin.
- 1 cup fresh salsa
- 1 Tbs. chopped fresh cilantro
- 3 Tbs. olive oil
- 1 Tbs. red wine vinegar
- 1 lb. boneless beef, ¾ ” thick
- 2 mini cucumbers
- 1 avocado
- 1 cup grape tomatoes
- 8 cups torn lettuce
- In blender, puree salsa and cilantro until smooth. Transfer to bowl with olive oil and red wine vinegar; whisk until combined. Place steak and ½ cup dressing in large food storage bag; seal. Chill 2 hrs., turning bag several times. Remove steak from bag; discard marinade.
- Prepare grill for medium-high direct-heat cooking. Grill steak, flipping once, 4-5 min. per side for medium-rare. Let stand 5 min.; slice. Thinly slice cucumbers lengthwise. Pit, peel and chop avocado. Halve tomatoes. Place lettuce, cucumbers, avocado, tomatoes and beans on platter. Top with steak. Serve with remaining dressing.