| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Meats |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Fresh lemon juice |
| 2 |
t |
Dark sesame oil |
| 1/2 |
t |
Garlic powder |
| 1/2 |
t |
Hot sauce |
| 4 |
|
Beef tenderloin steaks |
|
|
4-ounce 1 inch thick |
|
|
Vegetable cooking spray |
| 2 |
c |
Trimmed watercress, 6 |
|
|
ounces |
| 1 |
t |
Sesame seeds, toasted |
INSTRUCTIONS
Combine first 4 ingredients in a large zip-top heavy-duty plastic bag.
Add steaks; seal bag, and marinate in refrigerator no longer than 20
minutes, turning occasionally. Remove steaks from bag, reserving
marinade. Coat grill rack with cooking spray, and place on grill over
medium-hot coals. Place steaks on rack, and cook 5 minutes on each
side or until desired degree of doneness. Place reserved marinade in
a small saucepan; bring to a boil. Remove from heat. Place watercress
in a small bowl; add hot marinade, tossing well. Arrange 1/2 cup
watercress mixture on each of 4 serving plates. Place 1 steak on top
of watercress; sprinkle each with 1/4 teaspoon sesame seeds. Yield: 4
servings. Per serving: 669 Calories; 54g Fat (74% calories from fat);
41g Protein; 2g Carbohydrate; 159mg Cholesterol; 116mg Sodium Recipe
by: Cooking Light, May/Jun 1993, page 94 Posted to MC-Recipe Digest V1
#419 by igor@digex.net on Jan 28, 1997.
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