| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1995 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Chili powder |
| 2 |
|
Garlic cloves, chopped and |
|
|
mashed |
|
|
to a paste with 1 |
|
|
teaspoon salt |
| 1 |
t |
Ground cumin |
| 3/4 |
t |
Sugar |
| 3 1/2 |
T |
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.
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