Peppered Flank Steak With Corn Salsa

Even after conversion he carries within him a nature prone to evil, and a heart weak and unstable as water. That heart will never be free from imperfection in this world, and it is a miserable delusion to expect it. To keep that heart from going astray, the Lord Jesus bids us “watch and pray.” The spirit may be ready, but the flesh is weak. There is need of a daily struggle and a daily wrestling in prayer (Mk. 14:38; 1 Cor. 9:27; Rom. 7:23-24; Gal. 5:24; Col. 3:5).

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian		6	Servings

INGREDIENTS

2/3	c	Black beans, cooked and
		drained
2/3	c	Corn kernels
2/3	c	Green tomato-chile sauce
2/3	c	Red tomato wedges, chopped
1/2	c	Italian salad dressing, low
		calorie
2	T	Cracked black pepper
1	T	Worcestershire sauce
1	t	Ground cumin
		H
18	oz	Flank steak
		Fresh cilantro, chopped
6		Flour tortillas
6	t	Reduced-calorie margarine
		softened
1	T	Honey
1	t	Orange zest, minced
6		Lime wedges, garnish
		Fresh cilantro sprigs
		garnish

INSTRUCTIONS

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. Posted to
MC-Recipe Digest V1 #179  Date: Thu, 1 Aug 1996 17:37:30 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu> NOTES : Marinate flank steak
several hours ahead or overnight in bottled Italian dressing zipped
with pepper. Top with a simple and colorful salsa. Serve with warmed
torillas and a honey-orange "butter."  (425 cal/33% cff)

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 534 Calories From Fat: 113 Total Fat: 12.7g Cholesterol: 70.5mg Sodium: 438.3mg Potassium: 601.7mg Carbohydrates: 69.4g Fiber: 4.9g Sugar: 5.2g Protein: 34.1g