Food & Wine


The steak in this recipe is sliced thin after grilling, so you don't need the most tender (i.e., expensive) cut. Shop instead for a sirloin, tri-tip or other grilling steak.


1 ½ lbs. sirloin, tri-tip, flank or other favorite beef steak

2 cups salsa verde (green salsa made with tomatillos) or other favorite store-bought salsa, divided use

1 bag mixed salad greens

Tortilla chips, crumbled

Optional: Thinly sliced red onion, shredded Monterey or Pepper Jack cheese


Place steak in a resealable plastic bag with 1 cup salsa verde; toss to coat meat evenly, close bag and let marinate about 30 minutes to 1 hour or until meat reaches room temperature. Remove beef from bag and discard marinade.

Grill beef over medium-high until medium rare or desired doneness is reached. Remove from heat and let rest, covered, for 5 minutes. Slice meat thinly against the grain.

Divide salad greens and beef slices between four plates, and sprinkle with crumbled tortilla chips. Serve with remaining salsa, and cheese and onion, if using.

Source: Adapted from Pace

COMING FRIDAY: Shrimp and avocado salad