Text 28535, 85 rader
Skriven 2012-08-21 06:02:38 av Dave Drum (1:261/38)
Ärende: Chile 1388
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fajita Salad
 Categories: Beef, Salads, Chilies, Cheese, Citrus
      Yield: 6 Servings

MMMMM--------------------------DRESSING-------------------------------
    1/4 c  Ketchup
    1/4 c  Fresh lime juice
      2 tb Honey
      2 tb Grated yellow onion
      2 tb Vegetable oil
      2 tb Water
      1 ts Minced chipotle chile pepper
           - in adobo (or to taste)
    1/4 ts Ground cumin
           Kosher salt

MMMMM------------------------FLANK STEAK-----------------------------
      1 lb Flank steak, trimmed
           Kosher salt & black pepper
      1 ts Vegetable oil

MMMMM---------------------------SALAD--------------------------------
     10 oz Bag mixed romaine/leaf
           - lettuce salad greens
      1 c  Halved grape tomatoes
      1 c  Grated Cheddar cheese
      1 c  Coarsely crumbled corn
           - chips
 14 1/2 oz Can black beans; drained,
           - rinsed
    1/2 c  Fresh cilantro leaves
    1/4 c  Sliced scallions
           Sour cream

  Craving something above and beyond the usual
  lettuce-and-tomato salad? Try this hearty option.

  The dressing pops on account of chipotle chilies (smoked
  red jalapeños) in adobo (a vinegar-based sauce). Find them
  in Latino sections of supermarkets. The dressing also
  doubles as a marinade for the flank steak.

  Combine ketchup, lime juice, honey, onion, oil, water,
  chipotle, cumin, and salt for the dressing in a small
  bowl. Remove 1/4 cup for marinating flank steak; set
  remaining dressing aside.

  Marinate steak in 1/4 cup dressing for at least 15 minutes
  or up to 2 hours. Chill steak if marinating longer than 30
  minutes, otherwise it may be marinated at room
  temperature.

  Remove steak from marinade; discard excess marinade.
  Season steak with salt and pepper.

  Sear steak on both sides with oil in a large nonstick pan
  over high heat until medium-rare, 3-4 minutes per side.
  Transfer meat to a cutting board. Let steak rest 5
  minutes, then use a sharp knife to thinly slice steak
  against the grain. To assemble remaining salad, layer half
  the greens in a deep glass bowl (such as a 12-cup trifle
  bowl). Layer half of tomatoes, cheese, chips, beans,
  cilantro, scallions, and steak slices. Drizzle salad with
  half the dressing, then layer the remaining ingredients
  with the steak slices mounded in the center; drizzle with
  remaining dressing.

  Garnish salad with a dollop of sour cream and serve.

  Makes: 6 servings

  http://www.cuisinerecipes.com

  MM Format by Dave Drum - 09 July 2009

  Uncle Dirty Dave's Archives

MMMMM

... In cooking, as in all the arts, simplicity is the sign of perfection.

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 * Origin: Prism bbs (1:261/38)