Salsa-Broiled Beef Salad
Serve this salad with a basket of warm flour tortillas.
  • 1 cup bottled salsa
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1 pound well-trimmed flank steak
  • 1-1/2 teaspoons chili powder
  • 2 zucchini, cut lengthwise into 3/4-inch-thick slices
  • 1 red onion, cut crosswise into 4 thick slices
  • 1-1/2 cups frozen corn kernels, thawed
  • 1/4 cup cilantro leaves

1. In large bowl, combine salsa, lime juice, and 1/2 teaspoon of cumin. Rub steak with chili powder and remaining 1/2 teaspoon cumin.

2. Preheat broiler. Place steak, zucchini, and onion on broiler pan and broil about 4 inches from the heat for 5 minutes per side or until steak is medium-rare and vegetables are tender.

3. Transfer steak to a plate and let stand 10 minutes before thinly slicing on diagonal. Add beef to salsa mixture in bowl.

4. When cool enough to handle, cut zucchini crosswise into 1/2-inch-wide strips and halve onion slices. Add zucchini, onion, corn, and cilantro to bowl, tossing to combine. Serve warm or at room temperature.

Nutritional Information
Per serving: 281 calories, 9.7g total fat, 3.8g saturated fat, 3.7g monounsaturated fat, 0.6g polyunsaturated fat, 4g dietary fiber, 27g protein, 23g carbohydrate, 57mg cholesterol, 386mg sodium.
Good source of: niacin, potassium, vitamin B6, vitamin B12, vitamin C, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time