Tons of beer left in the fridge from last weekend, a beautiful day and a major craving for red meat, sent us out to the grill last night for some Chile-Spiced Tenderloin Steaks. We went back to Cooking Light, looking for Quick and Easy recipes to grill and these came through. You marinade them only for as long as the charcoal grill warms up, so no need to pre-think this either (well, except for the ingredients). They had a nice kick but not burn your mouth spicy and I would definitely make them again.
Chile-Spiced Tenderloin Steaks
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)
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.
Yield: 4 servings (serving size: 1 steak)
CALORIES 173 (35% from fat); FAT 6.8g (sat 2.6g,mono 2.7g,poly 0.3g); IRON 1.9mg; CHOLESTEROL 67mg; CALCIUM 29mg; CARBOHYDRATE 2g; SODIUM 424mg; PROTEIN 24.5g; FIBER 0.4g
For you Weight Watchers, this comes in at 4 points.