Peppered Flank Steak with Corn Salsa

Peppered Flank Steak with Corn Salsa Ingredients

2/3 c Black beans; cooked and	18 oz Flank steak
2/3 c Corn kernels	Fresh cilantro; chopped
2/3 c Green tomato-chile sauce	6 Flour tortillas
2/3 c Red tomato wedges; chopped	6 ts Reduced-calorie margarine;
MARINADE	1 tb Honey
1/2 c Italian salad dressing, low	1 ts Orange zest; minced
2 tb Cracked black pepper	6 Lime wedges; garnish
1 tb Worcestershire sauce	Fresh cilantro sprigs;
1 ts Ground cumin

Instructions for Peppered Flank Steak with Corn Salsa

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. Pats 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 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)

Main Ingredient: BeefCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Black Beans	Cilantro	Corn	Cumin
Honey	Lime	Margarine	Marinade
Orange	Steak	Tomato	Tortilla
Worcestershire sauce

for flavor and categorization

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