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Ingredientes
- 1/4 c. Fresh lime juice
- 1/2 tsp Grnd cumin
- 1/4 tsp Cayenne
- 1 x Garlic clove
- 1/4 x Jalapeno, seeded, to taste (up to 1/2)
- 1/2 c. Vegetable oil
- 3/4 lb Flank steak, cut diagonally against the grain into 1/4-inch thick strips
- 1 head romaine lettuce, washed, dry and torn into pcs, about 3 to 4 c.
- 4 x Ears corn, kernels removed
- 1/2 sm Red onion, diced
- 1/2 x Red bell pepper, seeded and diced
- 1/2 c. Minced fresh cilantro leaves
- Â Â Lime wedges and cilantro sprigs for garnish
Direcciones
- In a small food processor or possibly blender combine lime juice, cumin, cayenne, garlic, jalapeno, and 1 Tbsp. vegetable oil and puree till smooth. In a shallow dish combine the beef with half of the vinaigrette tossing it to coat well, and let it marinade for 15 min. Reserve remainder of the vinaigrette.
- In a large skillet, heat 1 Tbsp. of the oil over moderately high heat till it is warm but not smoking, in it stir-fry the beef for 2 min, or possibly just till it is still pink, and transfer the beef to a bowl.
- In a large bowl combine the lettuce, corn, red onion, red bell pepper and cilantro. Whisk the reserved vinaigrette, if necessary, and pour over the salad, tossing to coat. Taste and adjust seasoning with salt and pepper.
- Divide the salad between two plates and top with the cooked beef in a decorative pattern. Garnish with lime wedges and cilantro sprigs.
- Yield: 2 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 826g | |
| Calories 1682 | |
| Calories from Fat 1203 | 72% |
| Total Fat 135.67g | 170% |
| Saturated Fat 18.54g | 74% |
| Trans Fat 2.81g | |
| Cholesterol 119mg | 40% |
| Sodium 218mg | 9% |
| Potassium 1865mg | 53% |
| Total Carbs 45.52g | 12% |
| Dietary Fiber 7.6g | 25% |
| Sugars 11.65g | 8% |
| Protein 78.65g | 126% |
