| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh lime juice |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Cayenne |
| 1 |
|
Garlic clove |
| 1/4 |
|
Jalapeno, seeded, to taste (up to 1/2) |
| 1/2 |
c |
Vegetable oil |
| 3/4 |
lb |
Flank steak, cut diagonally against the grain into 1/4-inch thick strips |
| 1 |
|
Head romaine lettuce, washed, dried and torn into pieces, about 3 to 4 cup |
| 4 |
|
Ears corn, kernels removed |
| 1/2 |
sm |
Red onion, diced |
| 1/2 |
|
Red bell pepper, seeded and diced |
| 1/2 |
c |
Chopped fresh cilantro leaves |
|
|
Lime wedges and cilantro sprigs for garnish |
INSTRUCTIONS
In a small food processor or blender combine lime juice, cumin, cayenne,
garlic, jalapeno, and 1 tablespoon vegetable oil and puree until smooth. In
a shallow dish combine the beef with half of the vinaigrette tossing it to
coat well, and let it marinade for 15 minutes. Reserve remainder of the
vinaigrette.
In a large skillet, heat 1 tablespoon of the oil over moderately high heat
until it is hot but not smoking, in it stir-fry the beef for 2 minutes, or
just until it is still pink, and transfer the beef to a bowl.
In a large bowl combine the lettuce, corn, red onion, red bell pepper and
cilantro. Whisk the reserved vinaigrette, if necessary, and pour over the
salad, tossing to coat. Taste and adjust seasoning with salt and pepper.
Divide the salad between two plates and top with the cooked beef in a
decorative pattern. Garnish with lime wedges and cilantro sprigs.
Yield: 2 servings
Recipe by: Cooking Live Show #CL8908 Posted to MC-Recipe Digest V1 #652 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997
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