Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Lime juice |
| 2 tablespoons | Olive oil |
| 2 tablespoons | Dijon mustard |
| ½ teaspoon | Pepper |
| 2 \N | Striploin steaks (total weight 12 oz.) |
| 4 \N | Tomatoes, diced |
| 1 \N | Avocado, diced |
| ½ \N | Red onion, cut in thin strips |
| 1 \N | Sweet green pepper, seeded and diced |
| ⅓ cup | Chopped fresh cilantro |
| 3 tablespoons | Lime juice |
| 3 tablespoons | Olive oil |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 8 \N | Leaves Romaine lettuce, shredded |
| 1 cup | Grated Monterey Jack cheese |
| 6 \N | 10 inch flour tortillas, warmed |
| \N 4 | minutes per side.) |
1. In a small bowl, whisk together lime juice, oil, mustard and pepper.
Rub into steak. Marinate steak, refrigerated, for 1 to 3 hours.
2. Preheat barbecue and brush with oil. Cook steak for 3 to 4 minutes per side or until medium. Remove from heat and let stand for 5 minutes.
(Alternatively, cook steaks under a preheated broiler for 3. In a mixing, combine tomatoes, avocado, onion, green pepper and cilantro. Add lime juice, oil, salt and pepper. Toss gently.
4. Arrange lettuce in a large serving bowl. Spoon tomato mixture over lettuce.
5. Carve steak diagonally into thin slices. Arrange over salad. Top with cheese. Serve salad with tortillas. Yield: 6 servings Prep Time: 15 minutes plus marinating time Cooking Time: 10 minutes plus stand time.
Typed in MMFormat by cjhartlin@... Source: A Passion for Fresh Posted to MM-Recipes Digest V4 #11 by cjhartlin@... on Jun 24, 1999