Chile-Spiced Tenderloin Steaks

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

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 173
  • Calories from fat: 35%
  • Fat: 6.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 24.5g
  • Carbohydrate: 2g
  • Fiber: 0.4g
  • Cholesterol: 67mg
  • Iron: 1.9mg
  • Sodium: 424mg
  • Calcium: 29mg

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

  1. Prepare grill.
  2. 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.
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Chile-Spiced Tenderloin Steaks Recipe at a Glance
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