mexican beef salad bowl

prep time: 15 minutes + marinate time
cook time: 10 minutes
ready in: 1 hour, 25 minutes

makes: 4 servings, 7½ oz. each


  • 2 garlic cloves, minced
  • 1 Tablespoon chipotle pepper marinade (from a 1.3 oz. pkg.)
  • 1 Tablespoon vegetable oil
  • 1 (12 oz.) London broil (beef top round steak), about 1-inch thick
  • 6 cups coarsely chopped romaine lettuce
  • 1 cup no-salt-added black beans, drained and rinsed
  • Salsa (optional)
  • Light sour cream (optional)

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a small bowl combine garlic, marinade and oil; rub on both sides of steak. Wrap steak in plastic wrap and place on a plate. Refrigerate at least 1 hour.
  2. Preheat broiler to high. Coat a broiler pan rack with nonstick cooking spray. Unwrap meat and place on pan. Broil 5–7 minutes per side (145°F for medium-rare) or to desired doneness. Transfer to a cutting board; let stand 5 minutes. Cut steak across the grain into thin slices.
  3. To assemble salads, place lettuce in 4 salad bowls. Top evenly with black beans and steak. If desired, top with salsa and sour cream, and serve.
  4. Serving Suggestion: Serve with a side of tortilla chips, or crumble them on top.

per serving: 160 calories, 4g fat, 1g saturated fat, 40mg cholesterol, 520mg sodium, 13g carbohydrate, 4g fiber, 2g suagrs, 22g protein