Salsa Verde Grilled Steak Salad

Campbell's Salsa Verde Grilled Steak Salad Recipe

Here's a hearty salad that's sure to's like an upscale taco salad made with grilled marinated skirt steak served over lettuce with cheese, tomatoes, and olives.

At a glance


10 min.


50 min.



Servings: about 3 cups each

Marinate: 30 min.

Grill: 10 min.

Cost per recipe: $10.29 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Pace® Garlic & Lime Verde Restaurant Style Salsa

    Pace® Garlic & Lime Verde Restaurant Style Salsa

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What You'll Need

1 jar (16 ounces) Pace® Garlic & Lime Verde Restaurant Style Salsa
16 ounces beef skirt steaks (about 1 pound)
8 cups chopped romaine lettuce
1/4 cup shredded Mexican blend cheese
1 medium tomato, diced (about 1 cup)
1/4 cup sliced pitted ripe olives (optional)
1/4 cup sour cream (optional)

How to Make It

  • 1

    Pour 1 cup salsa into a shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes or overnight.

  • 2

    Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium or until desired doneness, turning it over once halfway through the grilling time and basting often with the marinade. Discard any remaining marinade.

  • 3

    Cut the beef diagonally into thin slices. Divide the lettuce among 4 bowls. Top each with one-fourth of the beef, 2 tablespoons remaining salsa, 1 tablespoon cheese and 1/4 cup tomato. Top each with 1 tablespoon olives and 1 tablespoon sour cream, if desired.

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