| previous | next |
Title: Hot 'n Spicy Beef Steaks
Categories: Diabetic Entree Bbq Meat
Yield: 4 Servings
| 1 1/4 | lb | Beef chuck eye steaks; boneless, cut 1" thick |
| 1 | tb | Vegetable oil; |
| 1 | ts | Chili powder; |
| 2 | cl | Garlic cloves; minced |
| 1/2 | ts | Oregano leaves; dried |
| 1/2 | ts | Red pepper pods; crushed |
| 1/4 | c | Red wine vinegar; |
| 1/4 | ts | Sugar; |
| 1/2 | ts | Salt; |
Combine oil, chili powder, garlic, oregano and red pepper pods in small fryingpan; cook and stir over medium heat 2 to 3 minutes. Cool slightly. Add vinegar and sugar, stirring to combine. Place beef steaks in plastic bag; add cooled marinade, turning to coat. Close bag securely and marinate in refrigeratoe 30 minutes or up to 6 hours. Remove steaks from marinade and place on grid over medium coals. Grill 14 to 20 minutes for rare to medium, turning once. Season with salt. Carve into thin slices.
233 calories per serving. Preparation time: 7 minutes. Marinating time: 30 minutes. Cooking time: 14 to 20 minutes.
SOURCE: Marinate and Grill Beef Recipes, 1991 Beef Industry Council from Simply Southern the Fall 1994 Southern Living Cooking School Typos by Nancy Coleman.
| previous | next |