Mexican Chili Steak Salad

Makes 4
Prep 30 m
Grill 6 m
Stand 5 m
Chill overnight



  1. 1 of 4 Combine oil, chili powder, cumin, thyme, salt and pepper in saucepan. Bring to boiling. Reduce heat; simmer 5 minutes. Add vinegar. Cool slightly.
  2. 2 of 4 Place meat in large, plastic food-storage bag. Add 1/2 cup of the marinade; seal. Refrigerate overnight, turning occasionally. Refrigerate remaining 3/4 cup marinade for dressing.
  3. 3 of 4 Drain steak, reserving marinade. Grill or broil steak 4 inches from heat, or cook in grill skillet over medium-high heat 6 minutes or until desired doneness; turn and baste once halfway through cooking. Discard remaining marinade used as brush-on.
  4. 4 of 4 Let steak stand 5 minutes. Cut across grain in very thin slices. Toss with corn, beans, tomatoes and the 3/4 cups reserved marinade in large bowl. Arrange lettuce and radicchio leaves on platter. Top with salad. Makes 4 servings.
Nutrition Information for Mexican Chili Steak Salad
Servings Per Recipe: 4
Per Serving: 76 mg chol., 1417 mg sodium, 16 g pro., 13 g carb., 32 g Fat, total, 416 kcal cal.
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Printed from 07/18/2019