1 pound (1/2 inch thick) lean boneless sirloin steak, trimmed
2 Tbls lime juice
1 Tbls grated orange zest
1 tsp olive oil
1 garlic clove, minced
1/2 tsp ground cumin
1/4 tsp salt
tortilla chips and crumbledd fat-free feta cheese
SALSA- 2 plum tomatoes, seeded and diced
1 naval orange, peeled, sectioned, and diced
1/4 cup minced red onion
2 Tbl chopped fresh cilantro
1 Tbl lime juice
2 tsp olive oil
1 garlic clove, minced
1/2 habanero chile pepper, seeded and minced (wear gloves)
1/4 tsp salt
1 (5 oz) bag baby spinach
Instructions
Combine the steak, lime juice, orange zest, oil, garlic, cumin and salt in a large zip-close plastic bag. Squeeze out the air adn seal the bag; turn to coat the steak. Refrigerate 30 min.
Spray a grill rack with nonstick spray, preheat the grill to medium high.
To make salsa- combine tomatoes, orange, red onion, cilantro, lime juice, oil, garlic, chile and salt in a bowl and set aside.
Grill steak to 145 degrees (about 5 min each side). Transer to cutting board, cover loosely and let stand 5 min before carving. Cut into 12 slices; then cut each slice in half crosswise. Divide the spinach among 4 plates.
Top each serving with tortilla chips, steak and salsa.
Originally Submitted
12/12/2010
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