Chile-Spiced Tenderloin Steaks
Photography: 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.
| Servings:4 servings (serving size: 1 steak) | Prep Time:35 minutes | Cook Time:n/a |
Nutritional Info
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
Amount Per
Serving
- fat:6.8 g
- cholesterol:67 mg
- calories from fat:35 %
- sodium:424 mg
- poly fat:0.3 g
- mono fat:2.7 g
- protein:24.5 g
- calories:173
- iron:1.9 mg
- saturated fat:2.6 g
- calcium:29 mg
- fiber:0.4 g
- carbohydrate:2 g
directions
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.
