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| | | |  | | | To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil top loin steaks 13 to 17 minutes (ribeye steaks 14 to 18) for medium rare to medium doneness, turning once.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc. | |  |
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Grilled Beef Steaks with Lime-Jalapeno Marinade
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Ingredients: |
| 4 |
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well-trimmed boneless beef top loin (strip) or ribeye steaks, cut 1 inch thick (about 2-1/2 to 3 pounds) |
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Marinade: |
| 1/2 |
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cup red currant jelly |
| 1/2 |
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cup fresh lime juice |
| 1/4 |
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cup chopped seeded jalapeño peppers |
| 2 |
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tablespoons chopped fresh cilantro |
| 1 |
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teaspoon salt |
| 1 |
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clove garlic, minced |
| 1/4 |
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teaspoon ground allspice |
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Instructions: |
| 1. |
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Place jelly in microwave-safe bowl. Cover and microwave on HIGH 1 minute or until jelly is just melted, stirring once. Add remaining marinade ingredients, mixing well. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes. |
| 2. |
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Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) for medium rare to medium doneness, turning occasionally. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving, using top loin (strip): 497 calories; 61 g protein; 15 g carbohydrate; 20 g fat; 441 mg sodium; 162 mg cholesterol; 11.5 mg niacin; 0.9 mg vitamin B6; 4.3 mcg vitamin B12; 5.6 mg iron; 11.0 mg zinc.
Nutrition information per serving, using ribeye: 536 calories; 40 g protein; 15 g carbohydrate; 34 g fat; 399 mg sodium; 131 mg cholesterol; 6.9 mg niacin; 0.6 mg vitamin B6; 4.9 mcg vitamin B12; 4.0 mg iron; 9.7 mg zinc. |
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