Recipe - Southwestern Steak Salad

One fourth cup Fresh lime juice
One half teaspoon Ground cumin
One fourth teaspoon Cayenne
1 Garlic clove
One fourth Jalapeno, seeded, to taste
(up to 1/2)
One half cup Vegetable oil
Three fourths pound Flank steak, cut diagonally
against the grain into
1/4inch thick strips
1 Head romaine lettuce,
washed, dried and torn into
pieces, about 3 to 4 cup
4 Ears corn, kernels removed
One half small Red onion, minced
One half Red bell pepper, seeded and
minced
One half cup Chopped fresh cilantro
leaves
Lime wedges and cilantro
sprigs for garnish

In a small food processor or blender combine lime juice, cumin, cayenne,
garlic, jalapeno, and 1 tablespoon vegetable oil and puree until smooth. In
a shallow dish combine the beef with half of the vinaigrette tossing it to
coat well, and let it marinade for 15 minutes. Reserve remainder of the
vinaigrette.

In a large skillet, heat 1 tablespoon of the oil over moderately high heat
until it is hot but not smoking, in it stirfry the beef for 2 minutes, or
just until it is still pink, and transfer the beef to a bowl.

In a large bowl combine the lettuce, corn, red onion, red bell pepper and
cilantro. Whisk the reserved vinaigrette, if necessary, and pour over the
salad, tossing to coat. Taste and adjust seasoning with salt and pepper.
Divide the salad between two plates and top with the cooked beef in a
decorative pattern. Garnish with lime wedges and cilantro sprigs.

Yield: 2 servings

Recipe by: Cooking Live Show #CL8908 Posted to MCRecipe Digest V1 #652 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 30, 1997