Yield: 4 Servings
|1 \N||Lean flank steak, (1-pound)|
|1 teaspoon||Ground cumin|
|1 teaspoon||Ground coriander|
|½ teaspoon||Chili powder|
|1 cup||Medium picante sauce, divided|
|1½ teaspoon||Bottled minced fresh garlic|
|\N \N||Vegetable cooking spray|
|¼ cup||Frozen whole kernel corn, thawed|
Trim fat from steak.
Combine cumin, coriander, and chili powder; rub steak with spice mixture.
Combine steak, ½ cup picante sauce, and garlic in a zip-top heavy-duty plastic bag; seal bag.
Marinate in refrigerator at least 8 hours, turning bag occasionally.
Remove steak from bag, discarding marinade.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place steak on rack; cook 8 minutes on each side or until desired degree of doneness. Cut diagonally across the grain into thin slices. Combine remaining ½ cup picante sauce and corn; stir well. Serve over steak.
Yield: 4 servings (serving size: 3 ounces meat and 3 tablespoons corn mixture).
Per serving: 156 Calories; 11g Fat (62% calories from fat); 9g Protein; 7g Carbohydrate; 21mg Cholesterol; 167mg Sodium Recipe by: Cooking Light, May 1994, page 114 Posted to MC-Recipe Digest V1 #429 by igor@... on Jan 28, 1997.