Chile-Spiced Tenderloin Steaks Menu
Cooked over the flame, beef makes for a swift supper. (Serves 4) Chile-Spiced Tenderloin Steaks
Toasted corn and tomato salad*
Flour tortilla
Photo: Randy Mayor; Styling: Leigh Ann Ross
* Whisk together 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon bottled minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon hot sauce in a small bowl. Toast 1 cup fresh corn in dry skillet 2 minutes or until golden, stirring frequently. Toss corn with 1 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, 1/2 cup diced red onion, and 1 teaspoon fresh oregano in a medium bowl. Stir in juice mixture. Let stand 15 minutes. Toss gently before serving.