Marinated Skewered Steak
Tenderloin steak skewered with mushrooms, bell peppers and corn, and served on tortillas with beans and a cilantro-onion dipping sauce.
Yield: 24 servings
|Dipping Sauce:|| |
1. Combine oil, vinegar, onions, garlic, parsley, cilantro, oregano, salt, black pepper and cayenne pepper; blend well.
|Olive oil||1 1/2 cups|
|Red wine vinegar||3/4 cup|
|Onions, finely chopped||15 ounces|
|Garlic cloves, pressed||1/2 ounce|
|Parsley, chopped||3/4 cup|
|Cilantro, chopped||3/4 cup|
|Dried oregano||1 tablespoon|
|Salt||1 1/2 tablespoons|
|Black pepper, freshly ground||1 tablespoon|
|Cayenne pepper||3/4 teaspoon|
| || |
2. Pound steaks to flatten slightly.
3. On each of 24 metal skewers, thread 2 mushrooms, 2 chunks bell pepper, 2 garlic clove halves, 2 rounds corn and 1 steak.
|Beef Tenderloin Steaks (IMPS/NAMP 1189)||24|
|Red bell peppers, cut into 1-inch squares||48 pieces|
|Garlic cloves, cut in half||24|
|Corn on the cob, sliced into 1/2-inch rounds||48 pieces|
| || |
4. For each serving: Grill 1 skewer to desired doneness, basting with some of the dipping sauce. Overlap 2 tortillas on serving plate. Top with grilled skewer, 1-1/2 ounces beans and chili pepper half.
Accompany with 1 ounce dipping sauce. Garnish with fresh thyme.
|5-inch chile peppers, halved lengthwise||12|
|Fresh thyme leaves||24|
Nutrition information per serving: 592 calories; 28 g fat(7 g saturated fat; 16 g monounsaturated fat); 138 mg cholesterol; 552 mg sodium; 30 g carbohydrate; 4.0 g fiber; 53 g protein; 15.4 mg niacin; 1.2 mg vitamin B6; 2.7 mg vitamin B12; 4.4 mg iron; 56.4 mg selenium; 9.6 mg zinc; 186.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber