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| 2 Esslöffel | lime juice |
| 2 Esslöffel | olive oil |
| 2 Esslöffel | dijon mustard |
| 1/2 Teelöffel | pepper |
| 2 | Striploin steaks (total weight 12 oz.) |
| 4 | Tomatoes diced |
| 1 | avocado diced |
| 1/2 | Red onion, cut in thin strips |
| 1 | Sweet green pepper, seeded and diced |
| 1/3 Tasse | cilantro chopped, fresh |
| 3 Esslöffel | lime juice |
| 3 Esslöffel | olive oil |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 8 | Leaves Romaine lettuce, shredded |
| 1 Tasse | Grated Monterey Jack cheese |
| 6 | 10 inch flour tortillas, warmed |
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1. In a small bowl, whisk together lime juice, oil, mustard and pepper. Rub into steak. Marinate steak, refrigerated, for 1 to 3 hours.
2. Preheat barbecue and brush with oil. Cook steak for 3 to 4 minutes per side or until medium. Remove from heat and let stand for 5 minutes. (Alternatively, cook steaks under a preheated broiler for 4 minutes per side.)
3. In a mixing, combine tomatoes, avocado, onion, green pepper and cilantro. Add lime juice, oil, salt and pepper. Toss gently.
4. Arrange lettuce in a large serving bowl. Spoon tomato mixture over lettuce.
5. Carve steak diagonally into thin slices. Arrange over salad. Top with cheese. Serve salad with tortillas. Yield: 6 servings Prep Time: 15 minutes plus marinating time Cooking Time: 10 minutes plus stand time. Typed in MMformat by cjhartlin@email. Msn. Com
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