Tangy Sliced Beef Salad

Tangy Sliced Beef Salad

Meal type Main Dish


  • 1½lb Sirloin steak
  • Tony Chachere’s Creole Seasoning
  • 1 clove Garlic (minced)
  • 1 cup Pace Chipotle Chunky Salsa
  • 1 cup Canned corn
  • 1 can Black Bean1s (drain and rinsed)
  • ½ cup Green Bell Pepper (chopped)
  • 1 Bag Mixed Greens
  • ⅓ cup Salsa
  • ⅓ cup Ranch Dressing
  • Salt and Pepper (To taste)


Sprinkle Tony Chachere’s Spice on Sirloin and put in gallon bag along with 1 cup of salsa and garlic. Refrigerate all day or over night before grilling. Turn often.
Remove Sirloin from zip lock bag and throw bag away. Grill on medium heat (350 degrees) till medium (Light pink center). About 8 minutes per side.
Open bag of mixed greens and pour into large bowl. Add beans, corn, green pepper and toss.
Slice meat and layer over salad. Pour Salsa and then ranch dressing over salad. Salt and pepper to taste.
Serve with tortilla chips on the side if desired. I also like to fry flour tortillas and serve on the side instead of chips.
145°F internal temperature (medium rare)
160°F internal temperature (medium)
170°F internal temperature (well done)

November 16th, 2011 Posted by | Main Dishes, Recipes, Salads | no comments

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