Mexican-Style Rib Eye Steaks and Peppers
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 342 |
| pro | 25 g |
| total fat | 23 g |
| sat. fat | 8 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 60 mg |
| sodium | 481 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 29% |
| vit A | 23% |
| vit C | 235% |
| folate | 11% |
-
2 tbsp (25 mL) extra-virgin olive oil
2 cloves garlic, minced
1 tsp (5 mL) each pepper and dried oregano
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) each ground cumin and coriander
4 beef rib eye grilling medallions, about 1-1/2 inches (4 cm) thick
2 each sweet green and red peppers
Preparation:
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.
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.
Source
Canadian Living Magazine: July 2008
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