Mexican-Style Rib Eye Steaks and Peppers
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.
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% |
Suggested Recipes
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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:
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.
Tags:
Main Course; Meat-Beef; Vegetables; BBQ/Grill; Make It Tonight;
Source
Canadian Living Magazine: July 2008
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