MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peppered Flank Steak with Corn Salsa
 Categories: Beef, Steak, Salsa, Tex-mex, Beans
      Yield: 6 Servings
 
    2/3 c  Black beans; cooked and
           - drained
    2/3 c  Corn kernels
    2/3 c  Green tomato-chile sauce
    2/3 c  Red tomato wedges;
           - chopped
           Marinade:
    1/2 c  Italian salad dressing
      2 tb Cracked black pepper
      1 tb Worcestershire sauce
      1 ts Ground cumin
     18 oz Flank steak
           Fresh cilantro; chopped
      6    Flour tortillas
      6 ts Margarine; softened
      1 tb Honey
      1 ts Orange zest; minced
      6    Lime wedges; garnish
           Fresh cilantro sprigs;
           - garnish
 
  Prepare: 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, until it hardens.
  
  Cooking: Remove salsa from refrigerator, stir, taste, adjust
  flavors with pepper and salt; add chopped cilantro. Let stand.
  Broil meat 3" 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 grain to into very
  thin slices. Serve with corn salsa, a cilantro sprig garnish, a
  folded and warmed tortilla. Cut the margarine 'mold' into 6 pieces;
  top each tortilla.
  
  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)
 
  Fat re-adjusted back to normal by JW

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