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Garlic-And-Chili-Rubbed Steaks

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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.

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