CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Meats |
American |
August 1994 |
1 |
servings |
INGREDIENTS
1/4 |
c |
Fresh lime juice |
1/4 |
c |
Chopped fresh cilantro |
1 |
tb |
Chopped canned chipotle chilies in adobo |
|
|
; sauce |
2 |
lg |
Garlic cloves; pressed |
1 |
c |
Olive oil |
2 |
|
Ears fresh corn; husked |
4 |
|
Plum tomatoes; seeded, chopped |
1 |
c |
Chopped peeled jicama |
1/2 |
c |
Chopped red onion |
1/4 |
c |
Chopped fresh cilantro |
1 1/2 |
tb |
Fresh lime juice |
1 |
tb |
Ground cumin |
1 |
tb |
Chili powder |
3 |
lg |
Garlic cloves; pressed |
2 |
lb |
Beef tenderloin steaks; (1 inch thick) |
1 |
|
Avocado; halved, peeled, |
|
|
; pitted, diced |
10 |
c |
Mixed baby greens |
2 |
sm |
Mangoes; peeled, pitted, |
|
|
; thinly sliced |
INSTRUCTIONS
DRESSING
SALSA
STEAK
ASSEMBLY
*Available at Latin American markets, specialty foods stores and in the
Latin section of some supermarkets.
For dressing: Whisk first 4 ingredients in medium bowl in blend. Gradually
whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover
and refrigerate. For Salsa: Blanch corn in large pot of boiling salted
water 2 minutes. Drain. Cool. Cut corn from cob. Transfer corn kernels to
large bowl. Add tomatoes, jicama, onion and cilantro and mix. (Can be
prepared 6 hours ahead. Cover and chill.)
For steak: Combine first 4 ingredients in small bowl. Spread spice paste
over both sides of steaks. Cover and refrigerate at least 2 hours or up to
6 hours.
For Assembly: Prepare barbecue (medium-high heat). Grill steaks to desired
doneness, about 5 minutes per side for medium-rare. Transfer steaks to
cutting board and let stand 5 minutes.
Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix. Season
to taste with salt and pepper. Place greens in large bowl and toss with
enough dressing to coat. Divide greens equally among 6 plates. Fan some
mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.
Thinly steaks crosswise. Arrange atop greens. Serve, passing remaining
dressing separately.
Serves 6.
Bon Appetit August 1994
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