Name: Tex-Mex Flank Steak Salad
Yield: Serves 4
Ingredients: 1 1/4 cups canned unsalted beef broth; 3 dried ancho chilies*; 4 large garlic cloves; 1 1/2 teaspoons ground cumin; 1 pound beef flank steak, well trimmed; 2 cups sliced onion; 2 fresh Anaheim (California) chilies*, quartered, thinly sliced; 1 red bell pepper, quartered, thinly sliced; 1 2/3 cups purchased fresh salsa; 6 to 8 cups thinly sliced iceberg lettuce; 2 cups fresh corn kernels or frozen, thawed; 1 large tomato, chopped; 1/2 cup fresh cilantro leaves; 1 cup grated part-skim reduced-fat mozzarella cheese; 1/4 cup crumbled baked (no oil) tortilla chips; Ancho and Anaheim chilis are available at Latin American markets and many supermarkets.

Recipe information

Yield
Serves 4

Ingredients

1 1/4 cups canned unsalted beef broth

3 dried ancho chilies*

4 large garlic cloves

1 1/2 teaspoons ground cumin

1 pound beef flank steak, well trimmed

2 cups sliced onion

2 fresh Anaheim (California) chilies*, quartered, thinly sliced

1 red bell pepper, quartered, thinly sliced

1 2/3 cups purchased fresh salsa

6 to 8 cups thinly sliced iceberg lettuce

2 cups fresh corn kernels or frozen, thawed

1 large tomato, chopped

1/2 cup fresh cilantro leaves

1 cup grated part-skim reduced-fat mozzarella cheese

1/4 cup crumbled baked (no oil) tortilla chips

Ancho and Anaheim chilis are available at Latin American markets and many supermarkets.

Preparation

Step 1
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.
Step 2
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.)
Step 3
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.
Step 4
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.

Nutrition Per Serving

Per serving: calories

470; fat

17 g; sodium

839 mg; cholesterol

73 mg

#### Nutritional analysis provided by Bon Appétit

TagsSalad Tex-Mex American Steak Beef Meat Ancho Chile Chile Vegetable Corn Anaheim Chile Main Dinner Nut Free Gluten Free Keto Blender Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Per Serving

Recipe notes