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Grilled Chili Beef Salad

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Ingredients

  • Marinade:
  • 4 green or red bell peppers
  • 1 pound flank steak
  • kale leaves for garnish
  • warmed corn tortillas
  • 1 med onion, peeled and quartered
  • 2 cloves of garlic peeled
  • 1/4 c. cilantro leaves
  • 2 Tbs. chili powder or Mex. seasoning mix
  • 1 tsp. Kosher salt
  • juice of 1 lime
  • Dressing:
  • 4 Tbs. canned chopped tomatoes
  • 1/2 tsp. sugar
  • 1/2 tsp. kosher salt
  • 2 tsp. chili powder
  • 1 Tbs. lime juice
  • 2 Tbs. olive oil
  • 2 Tbs. orange juice

Details

Preparation

Step 1

roast peppers:
broil on all sides until skins are puffy and nearly black
turn off broiler, leave in oven until cool enough to handle
peel, cut in half, remove seeds, slice ibnto 1/4 in. strips
set aside

marinade:
in blender process marinade ingredients to form paste
cut steaks into long 2 in. wide strips
rub paste into steak and refrigerate at least 30 min.
or up to 2 hrs

grill:
grill or broil steak over high heat about 6 min. per side for med. rare, let cool

dressing:
puree dressing ingredients in blender until smooth

serve:
slice beef against the grain into 1/4 in. wide pieces
toss with dressing and roasted pepper strips
serve on bed of kale leaves with corn tortillas on the side

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