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Grilled Steak Salad

This salad’s flavor-packed dressing can do double duty as a marinade for meaty sirloin.

Serving Size:


Active Time:

30 min.

Total Time:

2½  hrs.


  • 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


  1. 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.
  2. 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.
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