Mexican chili steak salad

4 servings

Ingredients

Quantity Ingredient
½ cup Olive oil
2 tablespoons Chili powder
2 teaspoons Ground cumin
2 teaspoons Dried thyme
1 teaspoon Salt
½ teaspoon Black pepper
⅔ cup Red-wine vinegar
1 pounds Flank steak; scored
1 cup Cooked corn kernels
1 pack (9 oz) frozen cut green beans, cooked according to package direction
1 pint Cherry tomatoes; halved
6 cups Torn romaine leaves
½ small Head radicchio; leaves torn into bite-size pieces

Directions

Prep: 30 minutes Refrigerate: overnight Grill or Broil: 6 minutes Cost: $ 2.45 per serving.

1. Combine oil, chili powder, cumin, thyme, salt and pepper in saucepan. Bring to boiling. Reduce heat; simmer 5 minutes. Add vinegar. Cool slightly.

2. Place meat in large, plastic food-storage bag. Add ½ cup marinade; seal. Refrigerate overnight, turning occasionally.

Refrigerate remaining ¾ cup marinade for dressing.

3. Grill or broil steak 4 inches from heat, or cook in grill skillet over medium-high heat 6 minutes until desired doneness; turn once and baste once or twice with marinade.

4. Let steak stand 5 minutes. Cut across grain in very thin slices.

Toss with corn, beans, tomatoes and reserved marinade in large bowl.

Arrange lettuce and radicchio leaves on platter. Top with salad.

Nutrient value per serving: 544 calories, 29 g protein, 37 g fat, 29 g carbohydrate, 678 mg sodium, 59 mg cholesterol. Exchanges: ½ starch/bread, 3¼ meat, 2 ¾ vegetable, 5 ¼ fat.

Family Circle 9/1/95 typed and posted by teri chesser 8/1/95 Submitted By TERI CHESSER On 08-01-95

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