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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Meats 4 Servings

INGREDIENTS

1 Lean flank steak, (1-pound)
1 ts Ground cumin
1 ts Ground coriander
1/2 ts Chili powder
1 c Medium picante sauce, divided
1 1/2 ts Bottled minced fresh garlic
Vegetable cooking spray
1/4 c Frozen whole kernel corn, thawed

INSTRUCTIONS

Trim fat from steak.
Combine cumin, coriander, and chili powder; rub steak with spice mixture.
Combine steak, 1/2 cup picante sauce, and garlic in a zip-top heavy-duty
plastic bag; seal bag.
Marinate in refrigerator at least 8 hours, turning bag occasionally.
Remove steak from bag, discarding marinade.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place steak on rack; cook 8 minutes on each side or until desired degree of
doneness. Cut diagonally across the grain into thin slices. Combine
remaining 1/2 cup picante sauce and corn; stir well. Serve over steak.
Yield: 4 servings (serving size: 3 ounces meat and 3 tablespoons corn
mixture).
Per serving: 156 Calories; 11g Fat (62% calories from fat); 9g Protein; 7g
Carbohydrate; 21mg Cholesterol; 167mg Sodium
Recipe by: Cooking Light, May 1994, page 114
Posted to MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.

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