1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)
1 cup prepared salsa
8 cups chopped iceberg lettuce or pre-packaged iceberg lettuce mix
1 can (15 ounces) black beans, rinsed, drained
1 cup frozen corn, thawed
1/3 cup prepared ranch dressing
1/3 cup prepared salsa
1 cup broken tortilla chips (optional)
Place beef Top Round Steak and 1 cup salsa in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill 16 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)
Meanwhile, combine lettuce, beans and corn in shallow serving bowl; toss. Carve steak into thin slices; arrange on top of salad. Drizzle dressing and 1/3 cup salsa separately over beef. Sprinkle with chips, if desired.
Nutrition information per serving: 291 Calories; 108 kcal Calories from fat; 12 g Total Fat; 3 g Saturated Fat; 4 g Monounsaturated Fat; 66 mg Cholesterol; 466 mg Sodium; 17 g Total Carbohydrate; 4.5 g Dietary Fiber; 31 g Protein; 3.7 mg Iron; 5.4 mg Niacin; 0.5 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.1 mg Zinc; 31.9 mcg Selenium; 119.1 mg Choline;