Topped with a zippy dressing, this hearty salad eats like a meal and provides plenty of fresh veggies. —Tammy Griffin, Frankston, Texas
Southwestern Steak Salads
Ingredients
- 1 pound beef top sirloin steak (1 inch thick)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 packages (6 ounces each) fresh baby spinach
- 1 cup chopped sweet red pepper
- 3/4 cup chopped tomatoes
- 1/3 cup chopped red onion
- 1/3 cup ranch salad dressing
- 2 tablespoons picante sauce
- 1 teaspoon taco seasoning
Directions
- Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
- Meanwhile, combine the spinach, red pepper, tomatoes and onion; divide among four serving plates. In a small bowl, combine the salad dressing, picante sauce and taco seasoning. Slice steak against the grain; arrange over salads. Drizzle with dressing.
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