| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1995 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Chili powder |
| 2 |
lg |
Garlic cloves; chopped and mashed |
|
|
; to a paste with 1 |
|
|
; teaspoon salt |
| 1 |
ts |
Ground cumin |
| 3/4 |
ts |
Sugar |
| 3 1/2 |
tb |
Worcestershire sauce |
|
|
Four; (1-inch-thick) strip |
|
|
; or shell steaks |
INSTRUCTIONS
In a small bowl stir together chili powder, garlic paste, cumin, and sugar
and stir in Worcestershire sauce to make a paste.
Arrange steaks on a plate large enough to hold them in one layer and rub
both sides of steaks with chili paste. Transfer steaks to a large sealable
plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.
Prepare grill.
Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5
minutes on each side for medium-rare. (Alternatively, steaks may be grilled
in a hot well-seasoned large ridged grill pan over moderately high heat.)
Transfer steaks to plates and let stand 5 minutes.
Serves 4.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 118 Calories (kcal); 3g Total Fat; (19% calories from fat); 4g
Protein; 24g Carbohydrate; 0mg Cholesterol; 670mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Give God what’s right — not what’s left.”