Southwestern Grilled Beef Salad With Corn Salsa And Chipo

General revelation is the essential prerequisite to special revelation. And special revelation is that which redemptively supplements and interprets general revelation. Therefore, if by God's gracious and sovereign enablement and enlightenment, any unbeliever responds positively to the revelation of God in nature (and conscience), God will take the necessary steps to reach him or her with the good news of Christ whereby they may be saved.

Sam Storms

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	T	Chopped canned chipotle
		chilies in adobo
		sauce
2		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	T	Fresh lime juice
1	T	Ground cumin
1	T	Chili powder
3		Garlic cloves, pressed
2	lb	Beef tenderloin steaks, 1
		inch thick
1		Avocado, halved peeled
		pitted diced
10	c	Mixed baby greens
2		Mangoes, peeled pitted
		thinly sliced

INSTRUCTIONS

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  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“God specializes in surprise endings”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2488 Calories From Fat: 2228 Total Fat: 253.7g Cholesterol: 0mg Sodium: 976.7mg Potassium: 2233mg Carbohydrates: 59.9g Fiber: 30.5g Sugar: 5.9g Protein: 17.3g