| 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 <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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