Mexican-Style Rib Eye Steaks and Peppers
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Mexican-Style Rib Eye Steaks and Peppers
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
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 |
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.
Ingredients
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
- Keywords : Main Course; Marinating; Grill/Barbecue; Beef; Green pepper; Red pepper;
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