Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Sandwiches | Sandwiches
Special diet :
2 well-trimmed sirloin steaks
50 mL (1/4 cup) lime juice
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) black pepper
10 mL (2 tsp) vegetable oil
454 g (1 lb) tomatoes, halved, seeded, and coarsely chopped
75 mL (1/3 cup) chopped cilantro
2 scallions, thinly sliced
1 pickled jalapeño pepper, minced
75 mL (1/3 cup) diced avocado
2 red bell peppers, cut lengthwise into flat panels
1 large onion, sliced into 5 mm (1/4 inch) rounds
2 mL(1/2 tsp) chili powder
1 L (4 cups) shredded iceberg lettuce
4 flour tortillas
Sprinkle the steaks with 30 mL (2 tbsp) of the lime juice, 1 mL (1/4 tsp) of the salt, the black pepper, and the oil. Cover and refrigerate for 1 hour, turning the steaks once. Meanwhile, to make the relish, combine the tomatoes, cilantro, scallions, jalapeño, 15 mL (1 tbsp) of the lime juice, and the remaining 1 mL (1/4 tsp) salt.
Fold in the avocado. Refrigerate. Preheat the broiler. Gently toss the bell peppers and onion with the remaining 15 mL (1 tbsp) lime juice and the chili powder. Broil the onion and peppers, skin-side up, 15 cm (6 inches) from the heat for 8 minutes, turning the onions once.
Peel the peppers and cut into strips. Broil the steaks for 3 minutes per side for medium-rare. Let stand for 10 minutes, then slice across the grain. Serve with the relish, peppers, onion, lettuce, and tortillas.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:276