Garlic-and-chili-rubbed steaks

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Chili powder
2 larges Garlic cloves; chopped and mashed
; to a paste with 1
; teaspoon salt
1 teaspoon Ground cumin
¾ teaspoon Sugar
3½ tablespoon Worcestershire sauce
Four; (1-inch-thick) strip
; or shell steaks

Directions

In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.

Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.

Prepare grill.

Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Transfer steaks to plates and let stand 5 minutes.

Serves 4.

Gourmet August 1995

Converted by MC_Buster.

Per serving: 118 Calories (kcal); 3g Total Fat; (19% calories from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 670mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.

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