Mexican-Style Rib Eye Steaks and Peppers

Mexican-Style Rib Eye Steaks and Peppers 150 Author: Canadian Living Credits: Mexican-Style Rib Eye Steaks and Peppers 150

This Mexican-style steak isn't spicy at all. A dash of cumin and coriander work together to create earthy flavours for this easy-grilling cut of beef.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2008

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 teaspoon pepper
  • 1 teaspoon dried oregano
  • 3/4 teaspoons salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coriander
  • 4 rib eye grilling medallions about 1-1/2 inches thick
  • 2 sweet green peppers
  • 2 sweet red peppers

Method

In bowl, combine 4 tsp (20 mL) of the oil, garlic, pepper, oregano, salt, cumin and coriander. Add beef, turning and rubbing to coat. Cover and marinate for 15 minutes.

Meanwhile, place green and red peppers on greased grill over medium-high heat. Close lid and grill, turning often, until charred and tender, 15 to 20 minutes. Let cool enough to handle. Peel, core and seed peppers; cut into quarters and toss with remaining oil.

Place beef on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 10 minutes. Transfer to platter and tent with foil; let stand for 5 minutes before serving with peppers.

Nutritional facts Per serving: about

  • Sodium 481 mg
  • Protein 25 g
  • Calories 342.0
  • Total fat 23 g
  • Cholesterol 60 mg
  • Saturated fat 8 g
  • Total carbohydrate 9 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 235.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mexican-Style Rib Eye Steaks and Peppers

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