4 years ago

Grilled Steak Salad

crunchy and oh-so flavorful … there’s nothing boring about this salad!

4 servings
Preparation time: 30 minutes, not including refrigeration


  • 8 tablespoons olive oil, divided
  • ¼ cup Lunds & Byerlys Trail Dust Seasoning
  • 4 rib-eye steaks, about 1 ¼-inch thick
  • 1 cup Lunds & Byerlys Corn & Black Bean Salsa
  • 10 ounces romaine lettuce, cut crosswise into ½-inch
  • 1 cup diced red bell pepper
  • 1 cup diced yellow bell pepper
  • 1 cup shredded carrot
  • 1 cup sliced red onion
  • 1 cup coarsely crushed corn chips


  1. In a small bowl, combine 2 tablespoons olive oil with the seasoning.
  2. Dry both sides of the steaks with paper towels.
  3. Rub olive oil mixture into surface of both steak sides. Cover and
    refrigerate several hours or overnight.
  4. Heat grill to medium-high; spray grill rack with nonstick cooking spray.
    Using direct heat cooking method, arrange steaks on grill rack 4-5 inches over
    the heat. Grill, covered, turning once, until meat thermometer registers 140 F
    for medium-rare (8-11 minutes), or to desired doneness. Let stand 5 minutes.
  5. In a small bowl, combine remaining olive oil and salsa.
  6. In large bowl, combine romaine, peppers, carrots and onion.
  7. Drizzle ¾ of the salsa mixture over the romaine and toss to coat.
  8. Arrange salad on four serving plates. Slice steaks and arrange over
    salads. Drizzle with remaining salsa mixture; sprinkle with corn chips and