Southwestern steak salad

 
                          Southwestern Steak Salad
 
 Recipe By     : Cooking Live Show #CL8908
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           fresh lime juice
      1/2  teaspoon      ground cumin
      1/4  teaspoon      cayenne
    1                    garlic clove
      1/4                jalapeno -- seeded, to taste ,
                         -- (up to 1/2)
      1/2  cup           vegetable oil
      3/4  pounds        flank steak -- cut diagonally
                         -- against the grain
                         -- into 1/4-inch thick
                         strips
    1      head          romaine lettuce -- washed, dried and
                         -- torn into pieces,
                         -- about 3 to 4
                         cup
    4      ears          corn -- kernels removed
      1/2  small         red onion -- diced
      1/2                red bell pepper -- seeded and diced
      1/2  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 stir-fry 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
 
 
 
 
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