Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  red bell pepper -- julienned
  1             medium  yellow bell pepper -- julienned
                        olive oil
                        salt and pepper -- to taste
  1 1/2         pounds  flank steak -- trimmed
  6               cups  assorted baby lettuce leaves
     1/2           cup  citronette dressing -- * see note
     1/4           cup  cilantro -- chopped
     1/2      teaspoon  ground chiltepin or hot chile flakes

Preparation:

*note: recipe separate Saute the peppers in a little olive oil until soft. Season with salt and pepper and set aside. Grill or broil the flank steak medium rare, or to taste. Meanwhile, toss the lettuce in a bowl with half the dressing and arrange on salad plates. Slice the grilled steak thinly on the diagonal (against the grain). Combine in the same bowl with the peppers, cilantro, chiltepin, and remaining dressing and toss to coat evenly. Divide the mixture among the four salad plates and drizzle any remaining dressing over the salads. Serve at room temperature. Notes: This main-dish salad is a good way to eat meat during summer in the Southwest, especially when a whole steak might be too much. Of course, it is also a good way to use any leftover grilled steak.

Nutritional Information:

214 Calories (kcal); 12g Total Fat; (51% calories from fat); 23g Protein; 3g Carbohydrate; 58mg Cholesterol; 82mg Sodium