| 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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