Yield: 6 Servings
|2 tablespoons||Lime juice|
|2 tablespoons||Olive oil|
|2 tablespoons||Dijon mustard|
|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|
|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