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| Citrus-Marinated Tomato Salad over Steak |
Recipes and Photos courtesy ofwww.FloridaTomatoes.org A Cuban-inspired combo of cumin-rubbed steak, yellow rice and marinated fresh tomatoes. CITRUS-MARINATED TOMATO SALAD OVER STEAK 1/4 cup prepared Italian salad dressing 1/2 teaspoon grated orange or lemon peel 1 pound fully ripened fresh Florida tomatoes, diced (about 2-1/2 cups) 1 package (6-8 ounces) yellow or Spanish rice mix 1 teaspoon salt 1 teaspoon ground cumin 1/4 teaspoon ground black pepper 1 pound beef round cube steaks pounded thin (4 steaks) 2 teaspoons olive oil, divided 1 bag (about 12 ounces) 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. In a cup, combine salt, cumin and pepper; rub into steaks. In a large skillet (preferably nonstick), over medium-high heat, heat 1 teaspoon of the oil. Cook 2 steaks at a time, turning once, until browned on both sides and cooked to desired doneness, about 1-1/2 minutes per side for medium (use remaining oil as needed). Spoon cooked rice on 4 serving plates, dividing equally. Top with steaks, salad greens and marinated tomatoes. YIELD: 4 servings Per Portion: 519 calories, 29g protein, 25 g fat, 85 g carbohydrate |
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