Peppered flank steak with corn salsa
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Black beans -- cooked and |
| Drained | ||
| ⅔ | cup | Corn kernels |
| ⅔ | cup | Green tomato-chile sauce |
| ⅔ | cup | Red tomato wedges -- |
| Chopped | ||
| MARINADE-- | ||
| ½ | cup | Italian salad dressing, low |
| Calorie | ||
| 2 | tablespoons | Cracked black pepper |
| 1 | tablespoon | Worcestershire sauce |
| 1 | teaspoon | Ground cumin |
| 18 | ounces | Flank steak |
| Fresh cilantro -- chopped | ||
| 6 | Flour tortillas | |
| 6 | teaspoons | Reduced-calorie margarine -- |
| Softened | ||
| 1 | tablespoon | Honey |
| 1 | teaspoon | Orange zest -- minced |
| 6 | eaches | Lime wedges -- garnish |
| Fresh cilantro sprigs -- | ||
| Garnish | ||
Directions
Pre-pare: > Make salsa about 24 hours ahead. > Marinate the steak from 6 to 24 hours ahead. You could substitute: skirt steak, thinly sliced fillets of london broil or of brisket. > Mix margarine, honey and zest. Press the mixture into a small dish and chill for several hours, till it hardens.
Cooking - (20 mins) Remove salsa from refrigerator, stir, taste, adjust flavors with pepper and salt; add chopped cilantro. Let stand.
Broil meat 3 inches from heat for about 12 to 15 minutes. Or Grill.
Meanwhile, heat tortillas to soften. Wrap in foil, if necessary, to keep warm.
To serve- Slice steak diagonally across the grainto into very thin slices. Serve with corn salsa, a cilantro sprig garnish, a folded and warmed torilla. Cut the margarine 'mold' into 6 pieces; top each torilla.
Pat's Note: The beans were added to the original recipe to balance the calorie sources.
Recipe By : BHG Feb, 1992, Make-Ahead Ideas (Fat adjusted)