Peppered flank steak with corn salsa
Steak Corn Salsa
Last updated 6/12/2012 12:50:23 AM. Recipe ID 11847. Report a problem with this recipe.
Title: Peppered flank steak with corn salsa
Categories: Menu, Main dish -
Yield: 6 Servings
2/3 c Black beans -- cooked and
2/3 c Corn kernels
2/3 c Green tomato-chile sauce
2/3 c Red tomato wedges --
1/2 c Italian salad dressing, low
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 --
1 tb Honey
1 ts Orange zest -- minced
6 ea Lime wedges -- garnish
Fresh cilantro sprigs --
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
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
Pat's Note: The beans were added to the original recipe to balance the
Didn't find the recipe you were looking for? Search for more here!