Ingredients
1 1/2 pounds boneless beef top sirloin, cut 1 1/4 inches thick
1 can (15 oz.) black beans, drained
1 can (11 oz.) whole kernel corn, drained
1 small green bell pepper, cut into 1-inch strips
1 small onion, thinly sliced and separated into rings
1 plum tomato, seeded and diced
1 large ripe avocado, sliced
Cilantro sprigs
Boston lettuce leaves
Directions
Curry Vinaigrette:
1/2 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons orange juice
2 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon crushed red pepper pods
Partially freeze steak to firm. Cut steak crosswise into 1/8-inch slices; cut each slice in half and place in plastic bag. Prepare Curry Vinaigrette. Pour 1/4 cup of the vinaigrette over beef; close bag securely and marinate in refrigerator 3 hours, turning occasionally. Drain beef; discard marinade. Place in 11-by-6-by-7-inch microwave-safe baking dish. Cover with vented plastic wrap. Microwave at MEDIUM or 50 percent power 8-10 minutes or until beef is slightly pink, stirring twice and moving rarer pieces to the outer edges. Arrange drained beef in center of 6 lettuce-lined serving plates. Meanwhile combine beans, corn, bell pepper, onion and tomato with half of remaining vinaigrette. Spoon bean mixture around beef. Arrange 2 avocado slices on each plate. Drizzle remaining vinaigrette over salad. Garnish with cilantro. Makes 6 servings.
For vinaigrette, combine all ingredients and mix well. Makes 2/3 cup. — Microwave category winner: Joyce Bowman, Raleigh, N.C.
Each serving contains 487 calories; 29 gm fat; 552 mg sodium; 74 mg cholesterol.