Recipe - Peppered Farmhouse Pate

2/3 cup Black beans; cooked and
drained
2/3 cup Corn kernels
2/3 cup Green tomatochile sauce
2/3 cup Red tomato wedges; chopped

MARINADE
One half cup Italian salad dressing, low
calorie
2 tablespoon Cracked black pepper
1 tablespoon Worcestershire sauce
1 teaspoon Ground cumin
H
18 ounce Flank steak
Fresh cilantro; chopped
6 Flour tortillas
6 teaspoon Reducedcalorie margarine;
softened
1 tablespoon Honey
1 teaspoon Orange zest; minced
6 Lime wedges; garnish
Fresh cilantro sprigs;
garnish

Prepare: Make salsa about 24 hours ahead. Marinate the steak from 6 to
24 hours ahead. You could substitute: skirt steak, thinly cut or sliced up 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 MCRecipe Digest V1 #179

Date: Thu, 1 Aug 1996 17:37:30 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
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 honeyorange
"butter." (425 cal/33% cff)