Tex Mex Steak Salad
1 1/4 C. canned unsalted beef broth
3 dried ancho chilies*
4 large garlic cloves
1 1/2 t. ground cumin
1 lb. beef flank steak, well trimmed
2 C. sliced onion
2 fresh Anaheim (California) chilies*, quartered, thinly sliced
1 red bell pepper, quartered, thinly sliced
1 2/3 C. purchased fresh salsa
6 to 8 C. thinly sliced iceberg lettuce
2 C. fresh corn kernels or frozen, thawed
1 large tomato, chopped
1/2 C. fresh cilantro leaves
1 C. grated part-skim reduced-fat mozzarella cheese
1/4 C. crumbled baked (no oil) tortilla chips
* Ancho and Anaheim chilis are available at Latin American markets and many supermarkets.
Bring 1 cup broth and dried chilis to boil in heavy small saucepan. Cover and let stand 20 minutes. Stem and seed chilies. Rinse. Strain cooking liquid. Transfer chilis, garlic and cumin to blender. Blend until smooth. Remove 1/3 cup puree and reserve. Spread remaining puree over both sides of beef. Season with salt. Place in shallow baking dish. Cover and refrigerate overnight.
Simmer remaining 1/4 cup broth, onion, fresh chilis and bell pepper in heavy medium skillet until tender, about 5 minutes. Transfer to bowl and cool. (Can be prepared 1 day ahead. Cover vegetables and chill.)
Preheat broiler. Transfer beef to baking sheet. Broil 5 minutes, turn and broil 3 minutes. Let beef stand 10 minutes. Cut into thin slices. Add any accumulated juices and 1/3 cup salsa to reserved puree.
For each plate, layer in order: lettuce, salsa, bell pepper mixture, corn, beef, chopped tomato, fresh cilantro, cheese and reserved puree. Garnish with tortilla chips and serve.
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