| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Entrees |
4 |
servings |
INGREDIENTS
| 2 |
|
Green onions; thinly sliced |
| 1/3 |
c |
Minced red onion |
| 2 |
tb |
Minced garlic |
| 1 |
tb |
Minced ginger |
| 1 |
ts |
Minced jalapeno pepper |
| 1 |
tb |
Ground allspice |
| 1/4 |
ts |
Ground black pepper |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 1 |
ts |
Dried thyme |
| 1 |
tb |
Light brown sugar |
| 1/2 |
c |
Fresh orange juice |
| 1/2 |
c |
White wine vinegar |
| 1/4 |
c |
Red wine vinegar |
| 1/4 |
c |
Low sodium soy sauce |
| 1 1/2 |
lb |
Sirloin steaks; trimmed |
INSTRUCTIONS
In a small bowl, combine the onions, garlic, ginger, and jalapeno
pepper.
In a large bowl, combine the spices, thyme, and sugar. Whisk the
orange juice, both vinegars, and the soy sauce into the spice
mixture. Add to the onion mixture and combine.
Add the steaks to the marinade and coat well. Marinate in the
refrigerator for at least 4 hours or overnight.
Grill steaks to desired doneness.
Per serving: 320 calories; 9.1 g fat (25.2% calories from fat); 39.3 g
protein; 21.2 g carbohydrate; 104 mg cholesterol; 707 mg sodium
Recipe by: Parade magazine (Sheila Lukins) (modified)
Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Jul 25,
1999, converted by MM_Buster v2.0l.
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