See Also: Tex-Mex Flank Steak Salad(recipes)
Flank Steak Grill(recipes)
Szechuan Grilled Flank Steak(recipes)
Onion Flank Steak Sandwiches(recipes)
Grilled Chili Flank Steak(recipes)
Thai Steak Salad with Peanut Dressing(recipes)
Steak and Kidney Pudding with Steak and Kidney Gravy(recipes)
flank(dictionary)
flank(2)(dictionary)
flank(medicine)

Frame, Janet (sh) and Tex-Mex Flank Steak Salad (recipes)


Frame, Janet (sh)




in full Janet Paterson Frame Clutha

born Aug. 28, 1924, Dunedin, N.Z.

New Zealand novelist, short-story writer, and poet.

After an impoverished childhood, she trained as a teacher. Her first book was the story collection The Lagoon (1951). Several times committed to mental institutions, she narrowly escaped undergoing a frontal lobotomy. Her novel Owls Do Cry (1957) incorporated poetry and prose in its investigation of the border between sanity and madness. Her many Other novels, several of which draw on Maori legends, include Scented Gardens for the Blind (1963) and The Carpathians (1988). One of her three volumes of memoirs, An Angel at My Table (1984), was filmed by Jane Campion.


Tex-Mex Flank Steak Salad (recipes)


Tex-Mex Flank Steak Salad

Yield: Makes 2 servings



Ingredients:



1/2beef flank steak (about 6 ounces)

1/2teaspoon Mexican seasoning blend or chili powder

1/8teaspoon salt

Olive oil Cooking spray

4cups packaged mixed salad greens

1can (11 ounces) mandarin orange sections, drained

2tablespoons green taco sauce









Preparation:





1.Cut flank steak lengthwise in half, then crosswise into thin strips. Combine steak, Mexican seasoning and salt in medium bowl.2.Lightly spray large skillet with Cooking spray. Heat over medium-high heat. Add steak; cook and stir 1 to 2 minutes or until desired doneness.3.Toss together greens and orange sections. Arrange on serving plates. Top with warm steak; drizzle with taco sauce.









Nutritional Information:







Serving Size: 1/2 of total recipe







Fiber

2 g







Carbohydrate

21 g







Cholesterol

37 mg







Saturated Fat

3 g







Total Fat

7 g







Calories from Fat

25 %







Calories

240







Protein

25 g







Sodium

388 mg









Dietary Exchange:







Meat

2







Vegetable

2







Fruit

1