| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
July 1995 |
1 |
servings |
INGREDIENTS
| 3/4 |
ts |
Cinnamon |
| 3/4 |
ts |
Ground coriander seeds |
| 3/4 |
ts |
Ground cumin |
| 3/4 |
ts |
Black pepper |
| 1 |
ts |
Salt |
|
|
A; (1-pound) piece |
|
|
; trimmed flanked |
|
|
; steak |
INSTRUCTIONS
In a small bowl stir together spices and salt and rub on both sides of
steak. In a large sealable plastic bag marinate steak, chilled, at least
one hour. Steak may be marinated, chilled, overnight.
Prepare grill.
Grill steak on an oiled rack set 5 to 6 inches over glowing coals 5 minutes
on each side for medium-rare meat. (Alternatively, steak may be grilled in
a well seasoned ridged grill pan over moderately high heat.) Transfer steak
to a cutting board and let stand 10 minutes. Holding a sharp knife at a 45
degree angle, cut steak across grain into very thin slices.
Serves 4.
Gourmet July 1995
Converted by MC_Buster.
Per serving: 14 Calories (kcal); trace Total Fat; (21% calories from fat);
1g Protein; 3g Carbohydrate; 0mg Cholesterol; 2135mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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