| 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 | tb | Cracked black pepper |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Ground cumin |
| 18 | oz | Flank steak |
| Fresh cilantro; chopped | ||
| 6 | Flour tortillas | |
| 6 | ts | Reduced-calorie margarine; softened |
| 1 | tb | Honey |
| 1 | ts | Orange zest; minced |
| 6 | Lime wedges; garnish | |
| Fresh cilantro sprigs; garnish |
INSTRUCTIONS
MARINADE H 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 <[email protected]> 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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