Recipe - Beef Salad With Chipotles And Radishes

2 pound Sirloin steaks; 1 to 1 1/2
inches thick
Salt and freshly ground
black pepper
1 tablespoon Olive oil; for brushing
1 lg Red onion
One half cup Canned chipotle chiles;
stemmed, seeded and finely
chopped
1/3 cup Extravirgin olive oil
One fourth cup Fresh lime juice
2 One half tablespoon White wine vinegar
One half teaspoon Salt
One half teaspoon Cracked black pepper
2 lg Cloves garlic; minced
3 Anaheim chiles; roasted,
peeled, stemmed, and
seeded, (see Note)
One half Hothouse cucumber; peeled
and cut into 1/4inch dice
5 Radishes; cut into 1/4inch
dice
1 bn Cilantro; leaves only,
finely chopped
One half Head romaine lettuce; pale
inner leaves only, coarsely
julienned
2 Ripe plum tomatoes; cut into
julienne

TOO HOT TAMALES SHOW #TH6222

Heat a wellseasoned castiron frying pan or griddle to high heat. Season
the steaks generously with salt and pepper and brush them with a little
olive oil. Sear the steaks for about 4 minutes on each side, depending on
their thickness, for mediumrare meat. Remove from the heat and allow to
cool almost to room temperature.

Trim the stem and flower ends of the red onion and cut it in half
crosswise. Pressing from the bottoms, pop the onion sections out so that
you have 6 goodsized onioncups. Set aside and cut the remaining onion into
1/4inch dice.

In a large mixing bowl, whisk together the chopped chipotles, olive oil,
lime juice, vinegar, salt, cracked pepper and garlic until well blended.
Cut the Anaheim chiles into 1/4inch dice and add them to the bowl, along
with the minced red onion, cucumber, radishes, and cilantro.

Slice the beef across the grain on the diagonal into 3/8inch slices. Spread
a layer of the romaine on each plate and distribute some of the beef and
the tomatoes on top. Spoon the dressing, with all its chunky ingredients,
over the top and serve immediately.

Yield: 6 servings

Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a
tray under the broiler. Keep turning so the skin is evenly charred, without
burning and drying out the flesh. Transfer the charred peppers to a plastic
bag, tie the top closed and let steam until cool to the touch, about 15
minutes. (If you are rushed, you can place the bag in a bowl of iced water
to speed things up.) The best way to peel is just to pull off the charred
skin by hand and then dip the peppers briefly in water to remove any
blackened bits. Do not peel the pepper under running water since that will
wash away flavorful juices. Once peeled, cut away stems, seeds and veins.

Posted to recipeludigest by molony molony@scsn.net on Mar 05, 1998