Archive for Wednesday, December 5, 2001

Stake a claim to flavor

December 5, 2001


With carefully chosen ingredients that combine simple, fresh items and lively seasoning, dishes that are quick and easy to make can also have a variety of texture and depth of flavor.

This recipe for citrus-marinated tomato salad over steak is an example that draws inspiration from Hispanic cuisine traditions. It's based loosely on a classic meat preparation, and takes just 30 minutes to make.

In this version, thin steaks are rubbed with cumin and black pepper, then pan-fried and served over yellow rice. The steak is topped with salad greens and marinated tomatoes.

Citrus-Marinated Tomato Salad Over Steak

(Preparation 10 minutes, cooking time 20 minutes)

1/2 cup prepared regular or low-fat Italian salad dressing

1/2 teaspoon grated orange or lemon peel

1 pound (about 2 1/2 cups) fully ripened tomatoes, diced

7-ounce box yellow rice mix

1 teaspoon salt

1 teaspoon ground cumin

1/4 teaspoon ground black pepper

2 teaspoons olive oil

1 pound beef round cube steaks, pounded thin

12-ounce package mixed salad greens

In a medium-sized bowl, combine salad dressing and orange peel. Add tomatoes; toss gently; let stand for 15 minutes.

Meanwhile, prepare rice according to package directions (omit oil).

In a cup, combine salt, cumin and pepper; sprinkle over steaks. In a large (preferably nonstick) skillet over medium-high heat, heat 1 teaspoon of the oil. Cook 2 steaks at a time on both sides until browned, about 1 1/2 minutes, using remaining oil as needed.

Spoon rice on serving plates. Top with steaks, salad greens and marinated tomatoes.

Makes 4 servings.

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