| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | 1 | Servings | |
INGREDIENTS
| 1 | tb | Cracked black peppercorns |
| 1 | tb | Ground white pepper |
| 1 | tb | Coarse salt |
| 4 | Whole garlic cloves; minced or pressed | |
| 1 1/2 | ts | Mustard seeds; cracked in mortar |
| 1 1/2 | ts | Dried Mexican oregano; crushed |
| 1 | ts | Ground cumin seeds |
| 1 | ts | Ground coriander |
| 1/2 | ts | Dried crushed red pepper |
| 1/4 | c | Olive oil |
| 4 | 6-Ounce beef tenderloin steaks |
INSTRUCTIONS
Combine all ingredients but steak in small bowl. Rub mixture over both sides of steaks. Cover and refrigerate at least 1 hour and up to overnight. Prepare barbecue or preheat broiler. Grill or broil steak to desired doneness, about 4 minutes per side for medium rare. Yield: 4 servings Recipe by: Two Hot Tamales Posted to recipelu-digest Volume 01 Number 287 by "Diane Geary" <diane@keyway.net> on Nov 22, 1997
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