Ingredients
2/3 cup black beans -- cooked and
1 drained
2/3 cup corn kernels
2/3 cup green tomato-chile sauce
2/3 cup red tomato wedges --
1 chopped
1 marinade--
1/2 cup italian salad dressing, low
1 calorie
2 tbsp cracked black pepper
1 tbsp worcestershire sauce
1 tsp ground cumin
18 oz flank steak
1 fresh cilantro -- chopped
6 flour tortillas
6 tsp reduced-calorie margarine --
1 softened
1 tbsp honey
1 tsp orange zest -- minced
6 each lime wedges -- garnish
1 fresh cilantro sprigs --
1 garnish
Directions
Pre-pare: > Make salsa about 24 hours ahead. > Marinate the steak
from 6 to 24 hours ahead. You could substitute: skirt steak, thinly
sliced fillets of london broil or of brisket. > Mix margarine, honey
and zest. Press the mixture into a small dish and chill for several
hours, till it hardens.
Cooking - (20 mins) Remove salsa from refrigerator, stir, taste,
adjust flavors with pepper and salt; add chopped cilantro. Let stand.
Broil meat 3 inches from heat for about 12 to 15 minutes. Or Grill.
Meanwhile, heat tortillas to soften. Wrap in foil, if necessary, to
keep warm.
To serve- Slice steak diagonally across the grainto into very thin
slices. Serve with corn salsa, a cilantro sprig garnish, a folded and
warmed torilla. Cut the margarine 'mold' into 6 pieces; top each
torilla.
Pat's Note: The beans were added to the original recipe to balance the
calorie sources.
Recipe By : BHG Feb, 1992, Make-Ahead Ideas (Fat adjusted)
Servings: 6 servings
Peppered Flank Steak With Corn Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Corn; Dip; Meat; Mexican
The History of Recipes
It is quite possible to trace the history of recipes way back into history, certainly as far back into recorded history as the Egyptians, and potentially, even further back. However, in the main part, these early records were just basic hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to historians are some clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. During Roman times 25BC a roman called Apicius compiled a collection of scripts detailing recipes prepared by his fellow Romans. He describes how the meals of wealthy Romans were separated into starters, main meal and desserts, something that is very familiar to us today. Aspicius describes how the early Romans made use of a good variety of aromatic flavours, including some familiar names for example thyme, fennel and dill. During the succeeding few centuries, the rich and powerful families of Europe competed to serve the best banquets, and because of this the best chefs and their recipes were greatly in demand. Nevertheless, it was during the 19th century that fine cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and writing down recipes of the day. Like it or not, the introduction of television brings us TV cooks and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Peppered Flank Steak With Corn Salsa recipe.
