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By: Emily R.
| Description: | ||
| Time: | 1 hr (30 min to prepare, 30 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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4 each corn tortillas 2 each green onions 2 cups fresh corn kernels 1 cup mild salsa 1/2 teaspoons ground chipolte chile pepper 1 teaspoon ground cumin 1/2 teaspoon salt 4 each beef eye round steaks, 3/4 inch thick |
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| Directions: | ||
| Preheat oven to 400 degrees. On cookie sheet, spray tortillas with nonstick spray to lightly coat both sides. Toast tortillas on cookie sheet in oven 9 minutes or until golden-brown. Cool. While tortillas bake, prepare salsa: Thinly slice dark-green and light parts of green onions crosswise, reserving green tops for garnish. Spray 10-inch nonstick skillet with nonstick spray. Add light parts of green onions and corn, and cook on medium 5 minutes, stirring occasionally. Stir in salsa; cook 3 to 5 minutes to heat through. Meanwhile, heat ridged grill pan on medium. In cup, combine chipotle, cumin, and 1/2 teaspoon salt; use to season steaks. Place steaks in grill pan; cook 9 minutes for medium-rare or until desired doneness, turning once. To serve, break tortillas into large pieces and place on 4 dinner plates with steaks and corn salsa; sprinkle with reserved green onions. |
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| Notes: | ||
| 9 FAT | ||
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