Recipe By : Cooking Live Show #CL8908
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1 garlic clove
1/4 jalapeno -- seeded, to taste ,
-- (up to 1/2)
1/2 cup vegetable oil
3/4 pounds flank steak -- cut diagonally
-- against the grain
-- into 1/4-inch thick
strips
1 head romaine lettuce -- washed, dried and
-- torn into pieces,
-- about 3 to 4
cup
4 ears corn -- kernels removed
1/2 small red onion -- diced
1/2 red bell pepper -- seeded and diced
1/2 cup chopped fresh cilantro leaves
lime wedges and cilantro sprigs for
-- garnish
In a small food processor or blender combine lime juice, cumin,
cayenne, garlic, jalapeno, and 1 tablespoon vegetable oil and puree
until smooth. In a shallow dish combine the beef with half of the
vinaigrette tossing it to coat well, and let it marinade for 15
minutes. Reserve remainder of the vinaigrette.
In a large skillet, heat 1 tablespoon of the oil over moderately high
heat until it is hot but not smoking, in it stir-fry the beef for 2
minutes, or just until 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.
