Title: Peppered flank steak with corn salsa
 Categories: Menu, Main dish -
      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
     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 ea 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.