| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Salads, Appetizers |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Lime juice |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Dijon mustard |
| 1/2 |
ts |
Pepper |
| 2 |
|
Striploin steaks (total weight 12 oz.) |
| 4 |
|
Tomatoes, diced |
| 1 |
|
Avocado, diced |
| 1/2 |
|
Red onion, cut in thin strips |
| 1 |
|
Sweet green pepper, seeded and diced |
| 1/3 |
c |
Chopped fresh cilantro |
| 3 |
tb |
Lime juice |
| 3 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 8 |
|
Leaves Romaine lettuce, shredded |
| 1 |
c |
Grated Monterey Jack cheese |
| 6 |
|
10 inch flour tortillas, warmed |
|
4 |
minutes per side.) |
INSTRUCTIONS
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@email.msn.com Source: A Passion for Fresh
Posted to MM-Recipes Digest V4 #11 by cjhartlin@email.msn.com on Jun 24,
1999
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