| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Meats |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Fresh lemon juice |
| 2 |
ts |
Dark sesame oil |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Hot sauce |
| 4 |
|
Beef tenderloin steaks, (4-ounce) (1 inch thick) |
|
|
Vegetable cooking spray |
| 2 |
c |
Trimmed watercress, (6 ounces) |
| 1 |
ts |
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.
A Message from our Provider:
“The real God: don’t settle for substitutes”