2 cloves garlic, minced
1/4 cup white vinegar
2 tablespoons canola oil
2 teaspoons ground ancho chile pepper (see Ingredient Note)
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1-1 1/4 pounds flank steak, trimmed of fat
Whisk garlic, vinegar, oil, ground chile, oregano, cumin and salt in a small bowl. Place steak in a shallow baking dish and pour marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
Preheat grill to high heat. Oil the grill rack. Grill the steak until desired doneness, 5 to 6 minutes per side for medium. Transfer to a plate, cover with foil and let rest for 5 minutes. Slice the steak very thinly across the grain. Serve warm or chilled.
note: Ancho chili peppers are on e of the most popular chiles used in Mexico. They are dried poblano peppers and have a mild, sweet, spicy flavor. Ground anco chile peppers can be found in the specialty-spice section of large supermarkets, or substitute ground chili powder with a pinch of cayenne.
Serve this updated take on the Greek diner classic as a vegetarian entree or in a smaller portion as a side salad. Grilled or roasted meats also make an excellent topping. For the best effect, chop everything in small, equal-size bits.
Ingredients:
3 tablespoons nonfat plain yogurt
3 tablespoons reduced-fat mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 clove garlic, minced
1 teaspoon honey
1/2 teaspoon salt
1 medium zucchini, finely diced (about 2 cups)
1 large red bell pepper, finely diced (about 1 1/2 cups)
1 bunch radishes, finely diced (about 1/2 cup)
1 15-ounce can chickpeas, rinsed
8 large Boston lettuce leaves, for serving
Whisk yogurt, mayonnaise, lemon juice, mint, garlic, honey and salt in a small bowl until creamy.
Toss zucchini, bell pepper, radishes and chickpeas in a large bowl. Pour the dressing over the vegetables; toss gently. Spoon into lettuce leaves for cups and serve.
