Chile-Spiced Tenderloin Steaks

Chile-Spiced Tenderloin Steaks Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Fire up the grill for juicy, flavor-packed steaks coated in a quick and easy marinade. Serve with baked fries and sliced ripe tomatoes for a complete meal.

Yield:

4 servings (serving size: 1 steak)

Recipe from

Cooking Light

Recipe Time

Prep: 35 Minutes

Nutritional Information

Calories 173
Caloriesfromfat 35 %
Fat 6.8 g
Satfat 2.6 g
Monofat 2.7 g
Polyfat 0.3 g
Protein 24.5 g
Carbohydrate 2 g
Fiber 0.4 g
Cholesterol 67 mg
Iron 1.9 mg
Sodium 424 mg
Calcium 29 mg

Ingredients

3 tablespoons fresh lime juice
1 teaspoon ancho chile powder
1 teaspoon dried oregano
2 teaspoons minced garlic
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
Cooking spray

Preparation

Prepare grill.

Combine first 9 ingredients in a small bowl, and rub marinade mixture evenly over both sides of steaks. Let steaks stand at room temperature 15 minutes. Remove steaks from marinade, and discard remaining marinade. Place steaks on a grill rack coated with cooking spray, and grill 5 minutes on each side or until desired degree of doneness. Remove from grill, and let stand 5 minutes.

Jennifer Martinkus,

Cooking Light

June 2007
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