Southwest Steak and Many Layered Salad

      southwest steak salad
      southwest steak salad

      1 beef Flank Steak (about 1-1/2 to 2 pounds)
      2 chipotle peppers in adobo sauce, finely chopped
      3 medium ears corn, unhusked
      9 cups coarsely chopped romaine lettuce
      1-1/2 cups chopped tomatoes
      1 can (15 to 16 ounces) black beans, rinsed, drained
      2-1/2 cups coarsely crushed tortilla chips


      1 large ripe avocado, mashed (about 3/4 cup)
      3/4 cup prepared ranch dressing
      2 tablespoons fresh lime juice
      1 tablespoon adobo sauce


      Whisk dressing ingredients in medium bowl until blended. Remove 1/2 cup for marinade and stir in chipotle peppers. Cover and reserve remaining dressing in refrigerator. Place beef steak and chipotle marinade 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.

      Pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of corn husk. Soak in cold water 30 minutes to 1 hour.

      Remove steak from marinade; discard marinade. Remove corn from water. Place steak in center of grid over medium, ash-covered coals; arrange corn on grid around steak. Grill corn, covered, 20 to 30 minutes or until tender, turning occasionally. Grill steak 11 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

      Remove steak; let stand 5 minutes. Husk corn; cut kernels from cobs. Cut steak lengthwise in half; carve each half across the grain into thin slices.

      Layer 1/2 of lettuce, corn, 1/2 of beef, tomatoes and beans in 4-quart glass salad bowl or 13 x 9-inch glass baking dish. Top with remaining lettuce and beef. Drizzle with, reserved dressing. Top with tortilla chips just before serving. Serve immediately or cover and refrigerate for up to 2 hours.