| 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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