Title: Peppered Flank Steak with Corn Salsa
Categories:
Yield: 6 Servings

2/3 c Black beans; cooked and
-drained
2/3 c Corn kernels
2/3 c Green tomato-chile sauce
2/3 c Red tomato wedges; chopped

----------------------------------MARINADE----------------------------------
1/2 c Italian salad dressing, low
-calorie
2 tb Cracked black pepper
1 tb Worcestershire sauce
1 ts Ground cumin
H
18 oz Flank steak
Fresh cilantro; chopped
6 Flour tortillas
6 ts Reduced-calorie margarine;
-softened
1 tb Honey
1 ts Orange zest; minced
6 Lime wedges; garnish
Fresh cilantro sprigs;
-garnish

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.
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)