Peppered flank steak with corn salsa

6 Servings

Ingredients

Quantity Ingredient
⅔ cup Black beans -- cooked and
Drained
⅔ cup Corn kernels
⅔ cup Green tomato-chile sauce
⅔ cup Red tomato wedges --
Chopped
MARINADE--
½ cup Italian salad dressing, low
Calorie
2 tablespoons Cracked black pepper
1 tablespoon Worcestershire sauce
1 teaspoon Ground cumin
18 ounces Flank steak
Fresh cilantro -- chopped
6 Flour tortillas
6 teaspoons Reduced-calorie margarine --
Softened
1 tablespoon Honey
1 teaspoon Orange zest -- minced
6 eaches Lime wedges -- garnish
Fresh cilantro sprigs --
Garnish

Directions

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.

Recipe By : BHG Feb, 1992, Make-Ahead Ideas (Fat adjusted)

Related recipes