Market Ingredients in Season: Tommy V’s salsa and corn tortillas; lettuce; dried or fresh beans; pepper jack cheese; cucumber; tomatoes; and beef and beef rub.
- 3/4 cup bottled ranch dressing
- 3/4 cup fresh salsa
- 1 large or two small bunches romaine lettuce
- 2 cups fresh or dried prepared beans
- 3 cups crushed tortilla chips (or Tommy V’s own corn tortillas, crisped and crushed)
- 6 ounces pepper jack cheese, cut into small cubes
- 1 cup seeded and chopped cucumber
- 1 cup diced jicama
- 3 plum or meaty heirloom tomatoes, seeded and chopped
- 1 medium avocado, chopped
- 3/4 lb. barbecued beef brisket, flank, skirt or flatiron steak
Stir together ranch dressing and salsa and set aside. Toss together romaine and next seven ingredients. Drizzle salad with some of the dressing mixture and top with thinly sliced or chopped warm beef. Serve remaining dressing on the side. Serves 6.
Cook’s Tip: Use Mike’s beef rub generously on Market beef (try the flatiron or skirt steak for this recipe) — and grill along with another meal. Wrap cooled beef tightly and store in refrigerator for 1–2 days. Reheat the beef, sliced or cubed and wrapped in foil, in a 300-degree oven for 15 minutes.




