Good Lifestyle

We long ladled theMexican-style restaurant Salad, in all of its hypercaloric and hypercaloric hypercaloric absurdity. Yet, from theDrive-thru Or in an establishment sitting, no salad is likely to be worse for you than that with "Fiesta" or "Ole" or "South West"In the title. What is a shame, because the flavors that define the cuisine of our neighbors to the south should be the perfect base for a lunch or a perfectly satisfying, relatively healthy dinner. We have re-designed the Mexican salad to be fair that. In this recipe, we choose a lean meat and semi-detached with a wide variety of tasty and complex flavors. You will not lose a taste, only on calories. Now you do not have to treat your salad of Mexican steak preferred as a madness, as long as you stick to this healthy recipe.

Nutrition:340 calories, 18 g of grease (4 g saturated), 460 mg of sodium

Serves 4

You will need

3 tortillas of corn, cut in thin bands
4 small roma tomatoes, chopped
1 red onion, diced
1 Jalapeño Pepper, mined
1/2 cup of chopped fresh coriander
Juice of 1 lime
8 oz flank steak
Black salt and pepper
Red wine vinegar 1/2 c.
1 C. Chipotle canned pepper
1/2 c. Honey-soup
2 tablespoons of olive oil
1 Roman lettuce head, minced
1/2 Box of black beans (14-16OZ), drained
1 Lawyer, pitted, peeled and declined finely

How to do it

1. Preheat the oven to 400 ° F. Place the tortilla strips on a pastry plate and cook for 8 to 10 minutes until slightly brown and crisp. Put aside.
2. In a mixing bowl, mix tomatoes, onion, Jalapeño, Cilantro and half of the lime juice. Put the salsa aside.
3. Preheat a grill or grill.
4. Season the steak with salt and pepper.
5. Once the grill or saucepan is completely heated, mix on the steak. Cook 4 to 5 minutes per side, depending on the thickness, up to the farm but which gives way.
6. Leave the steak rests for 5 minutes before tilting finely against the meat grain.
7. Combine the remaining lime juice with vinegar, chipotle and honey.
8. Slowly water in olive oil, whipping to combine.
9. Mix the lettuce with enough vinaigrette lightly slightly, then divide among 4 plates.
10. Top each serving with slices of steak, black beans, lawyer, a spoonful in salsa piles and some tortilla tapes.

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