Sizzling Beef Salad with Fresh Tomato Salsa

By barbsjustagirl

Fast & Fresh magazine, 2015

310 calories, 11 g fat (3g sat.), 29 g protein

Ingredients

• 1 pound beef flank steak
• 1/4 cup water
• 1/4 cup lime juice
• 6 cloves garlic, minced
• 2 Tbsp. snipped fresh cilantro
• 2 tsp. snipped fresh oregano
• 1/4 tsp. ground chipotle chile pepper
• Fresh Tomato Salsa - see recipe below
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 8 cups romaine lettuce, (8 ounces)
• 8 6-inch corn tortillas
• Fresh Cilantro - optional
• Lime wedges - optional

Preparation

Step 1

1. Trim fat from steak. Place steak in a resealable plastic bag in a shallow dish.
2. For marinade, in a small bowl stir together the water, the lime juice, garlic and 2 tbsp. cilantro, the oregano, and chipotle chile pepper. Pour marinade over steak in bag. Seal bag; turn to coat steak. Marinate at room temperature for 15 minutes.
3. Meanwhile, prepare Fresh Tomato Salsa.
4. Drain steak, reserving marinade. Sprinkle steak with salt and pepper. Place steak on the rack of a covered grill directly over medium coals. Grill for 17-21 minutes or until medium doneness, turning once and brushing with the reserved marinade halfway through grilling. Discard any remaining marinade. For gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.
5. To serve, thinly slice beef across the grain. Divide flank steak, lettuce and corn tortillas among 4 dinner plates. Top with Fresh Tomato Salsa. If desired, garnish with cilantro and serve with lime wedges for squeezing.


FRESH TOMATO SALSA:

In a large bowl combine 1 chopped red, yellow or green sweet pepper; 1 chopped medium tomato; 1/3 cup chopped red onion; 2 tablespoons snipped fresh cilantro; 1/2 tsp. finely shredded lime peel; 1 tablespoon lime juice; and 1/4 tsp. salt. Gently toss to combine. Stir in 1 small halved, seeded, peeled and chopped avocado.