Ingredients
1
container (14 ounces) refrigerated salsa (1 1/2 cups)
1/4
cup olive or vegetable oil
2
teaspoons chili powder
1
teaspoon ground cumin
1
teaspoon garlic salt
1
pound beef sirloin steak, about 1 inch thick
2
medium red or green bell peppers, sliced
1
medium onion, sliced
9
cups bite-size pieces romaine lettuce
Guacamole, if desired
Sour cream, if desired
Preparation
Heat coals or gas grill for direct heat. Mix all Salsa Dressing ingredients; set aside.
Mix chili powder, cumin and garlic salt. Sprinkle mixture over both sides of beef.
Place bell peppers and onion in grill basket. Cover and grill beef and vegetables 3 to 4 inches from medium heat about 5 minutes for medium-rare or about 7 minutes for medium; turn. Grill 5 to 7 minutes longer or until desired beef doneness.
In large bowl, toss lettuce, grilled peppers and onion with half of the dressing. Cut beef diagonally into 1/2-inch slices; place on salad. Serve with remaining dressing, guacamole and sour cream.
