Carne Asada Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (1 lb) beef flank steak
1 tsp ground ancho chili pepper
1/2 tsp dried oregano, crushed
1/2 tsp ground cumin
1/4 tsp salt
Dash ground cinnamon
1 small sweet onion, cut into 1/4-inch slices
4 medium tomatillos, halved and stems removed
1 15-oz can black beans, rinsed and drained
1 medium tomato, (1/2 C) seeded & chopped
1 small fresh jalapeņo chili pepper, seeded & finely chopped*
1/4 C snipped fresh cilantro
1/4 C lime juice
1/4 tsp ground cumin
6 C shredded romaine lettuce
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Directions: |
Directions:Trim fat from steak. Score both sides of steak in a diamond pattern making shallow diagonal cuts at 1-inch intervals. In a small bowl stir together the ground chili, oregano, 1/2 teaspoon cumin, salt, and cinnamon. Sprinkle spice mixture evenly over the flank steak; rub in with your fingers.
For a charcoal grill, place onion slices and tomatillos on a piece of foil on the grill rack directly over medium coals. Place steak next to vegetables. Grill steak, uncovered, for 17 to 21 minutes or until medium (160°F), turning once halfway through grilling. Grill onion slices and tomatillos for 10 to 12 minutes or until tender and browned, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak and then vegetables on grill rack over heat. Cover and grill as above.) **
Transfer steak, onion, and tomatillos to a cutting board. Cover steak with foil; let stand for 10 minutes. Thinly slice steak across the grain. Chop the onion slices and tomatillos. In a large bowl combine chopped onion and tomatillos, beans, tomato, jalapeņo pepper, and cilantro. Add lime juice and 1/4 teaspoon cumin; toss to combine. To serve, arrange romaine on six serving plates. Top with black bean mixture and the steak slices. |
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Number Of
Servings: |
Number Of
Servings:6 servings; Prep 35 min; Grill 17 min; Stand 10 min |
Personal
Notes: |
Personal
Notes: **To broil steak, place the steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes or until medium (160°F), turning once halfway through broiling and adding tomatoes and onions to broiler pan for the last 10 minutes of cooking, turning them once. Continue as directed.
Per Serving: 191 calories, (2g saturated fat, 2g monounsaturated fat), 31mg cholesterol, 329mg sodium, 17g carbohydrates, 6g fiber, 4g sugar, 22g protein.
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