| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | 1 | Servings | |
INGREDIENTS
| 1 | T | Cracked black peppercorns |
| 1 | T | Ground white pepper |
| 1 | T | Coarse salt |
| 4 | Whole garlic cloves, minced | |
| or pressed | ||
| 1 1/2 | t | Mustard seeds, cracked in |
| mortar | ||
| 1 1/2 | t | Dried Mexican oregano |
| crushed | ||
| 1 | t | Ground cumin seeds |
| 1 | t | Ground coriander |
| 1/2 | t | Dried crushed red pepper |
| 1/4 | c | Olive oil |
| 4 | 6-Ounce beef tenderloin | |
| steaks |
INSTRUCTIONS
Combine all ingredients but steak in small bowl. Rub mixture over both sides of steaks. Cover and refrigerate at least 1 hour and up to overnight. Prepare barbecue or preheat broiler. Grill or broil steak to desired doneness, about 4 minutes per side for medium rare. Yield: 4 servings Recipe by: Two Hot Tamales Posted to recipelu-digest Volume 01 Number 287 by "Diane Geary" <diane@keyway.net> on Nov 22, 1997
A Message from our Provider:
“Man is surrounded by the wonders of God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2906
Calories From Fat: 1960
Total Fat: 218.5g
Cholesterol: 771.1mg
Sodium: 8031.7mg
Potassium: 4186.2mg
Carbohydrates: 43.7g
Fiber: 11.7g
Sugar: <1g
Protein: 189.3g