Salsa Beef
Found In: Entree
| recipe follows | Salsa |
| about 4 cups | Tortilla chips |
| 1 (1 pound) | Lean boneless top sirloin steak, fat trimmed, cut into 1/2 -inch pieces |
| 1/4 tsp. | Salt |
| 1/8 tsp. | Pepper |
| 2 tsp. | Salad oil |
| about 8 cups | Lettuce, finely shredded |
| 1/2 cup | Sour cream |
| for garnish | Cilantro sprigs |
Prepare salsa and coarsely crush 1/2 cup tortilla chips; set aside. In a large bowl, mix steak with salt and pepper. Heat oil in a non-stick frying pan over medium-high heat. Add meat and cook, stirring, until done to your liking. Remove pan from heat and transfer meat with a slotted spoon to a bowl; keep warm. Add salsa to drippings in pan. Cook over medium heat until slightly thickened and hot, 1 to 2 minutes. Stir meat into salsa, then spoon meat mixture over lettuce to serve. Top with sour cream and sprinkle with crushed tortilla chips. Garnish with cilantro sprigs and offer remaining chips alongside. Salsa: Combine 2 medium ( 3/4 lb.) tomatoes, chopped and well-drained, 1/2 cup California Ripe Olives, coarsely chopped, 1/4 cup each thinly sliced green onion and lime juice, 1 small fresh jalapeno chile, seeded and finely chopped, 1 tablespoon chopped cilantro, and 1 clove garlic, minced. If made ahead, cover and refrigerate up to 3 hours. Makes 4 servings.
