| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 4 | Servings | |
INGREDIENTS
| 1 | Lean flank steak, (1-pound) | |
| 1 | ts | Ground cumin |
| 1 | ts | Ground coriander |
| 1/2 | ts | Chili powder |
| 1 | c | Medium picante sauce, divided |
| 1 1/2 | ts | Bottled minced fresh garlic |
| Vegetable cooking spray | ||
| 1/4 | c | Frozen whole kernel corn, thawed |
INSTRUCTIONS
Trim fat from steak. Combine cumin, coriander, and chili powder; rub steak with spice mixture. Combine steak, 1/2 cup picante sauce, and garlic in a zip-top heavy-duty plastic bag; seal bag. Marinate in refrigerator at least 8 hours, turning bag occasionally. Remove steak from bag, discarding marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place steak on rack; cook 8 minutes on each side or until desired degree of doneness. Cut diagonally across the grain into thin slices. Combine remaining 1/2 cup picante sauce and corn; stir well. Serve over steak. Yield: 4 servings (serving size: 3 ounces meat and 3 tablespoons corn mixture). Per serving: 156 Calories; 11g Fat (62% calories from fat); 9g Protein; 7g Carbohydrate; 21mg Cholesterol; 167mg Sodium Recipe by: Cooking Light, May 1994, page 114 Posted to MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.
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