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South of Boston |
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EAT TO LIVE LOW-FAT LIVING Full-of-flavor steaks that are easy, quick to make 
What's for dinner tonight? Let's sit down to something that is hearty, bursting with flavor, but low in fat. Quick and easy would be nice, too. If you think that description's a tough goal to meet, be of good cheer. Here's an answer: a recipe for grilled beef tenderloin steaks with a chili boost, from the May issue of Cooking Light magazine. It's part of a feature suggesting several ways of using easy spice rubs to punch up flavor on the grill. In this case, it's done with ancho chili. Ancho chili powder is made from ground, smoked, dried poblano peppers, and it gives the rub a subtle, smoky heat. For a milder flavor, cut back on the ground black pepper or ancho chili powder, and omit the ground red pepper. Roadhouse Steaks with Ancho Chili Rub (Start to finish 32 minutes) 1 tablespoon freshly ground black pepper Prepare grill. Combine first 8 ingredients (black pepper through garlic) in a small bowl. Rub this spice mixture evenly over steaks; let stand 10 minutes. Place steaks on a grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness. Makes 4 servings (serving size: 1 steak) Nutrition information per serving: 177 calories, 7.1 g total fat (2.4 g saturated), 22.3 g protein, 59 mg cholesterol, 441 mg sodium, 1 g fiber, 3.9 g carbohydrates. - Associated Press |
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South of Boston Media Group, 400 Crown Colony Drive | ||||||