Serves: 4
Total Calories: 67

Yucatán Cabbage Salsa
4 thin (1/4-inch) pork loin steaks, sirloin or leg
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1/2 teaspoon salt, or to taste
vegetable oil for brushing on the onions and meat
2 large red or white onions, sliced 1/2-inch thick
avocado (Hass variety preferred) and tomato slices

1. Prepare the black beans one day ahead. Reheat shortly before serving. Prepare the cabbage salsa about 2 hours before serving and have it ready in a serving bowl.

2. Prepare an outdoor grill. Put the pork on a plate. Mix the orange juice, lime juice, and salt. Pour over the meat. Cover and set aside.

3. When the coals are hot, brush the onions with oil and lay them on a sheet of aluminum foil. Place on the outside edge of the grill and cook, turning once or twice, until charred, but not burned, 15 to 18 minutes. Remove from the grill, cover to keep warm and set aside.

4. Brush the pork with oil, and put on the hottest part of the grill. Grill about 2 minutes per side or until browned on the outside and no longer pink inside. Transfer the steaks to a serving platter. Coarsely chop the grilled onions and scatter over the meat. Arrange avocado and tomato slices around the edge of the platter. Serve with the black beans, cabbage salsa, and soft, warm corn tortillas.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 67
Calories from Fat: 0

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