Steak With Spice Coating
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The taste of these juicy, grilled steaks is complemented by a delicious
sesame seed and curry coating.
Top with this uniquely flavoured salsa for a sensational dinner treat.
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Sesame seeds
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2 tbsp.
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30 mL
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Curry powder
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1 tbsp.
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15 mL
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Coarsely ground pepper
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2 tsp.
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10 mL
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Beef tenderloin steaks (about 4 oz., 113 g, each), cut about 1 inch (2.5 cm) thick
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4
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4
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PAPAYA COCONUT SALSA
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Chopped ripe papaya
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1 cup
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250 mL
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Flake coconut, toasted (see Tip, page 29)
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1/4 cup
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60 mL
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Chopped fresh mint leaves (or 3/4 - 1 1/2 tsp., 4 - 7 mL, dried)
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1 - 2 tbsp.
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15 - 30 mL
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Sweet (or regular) chili sauce
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2 tbsp.
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30 mL
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White wine vinegar
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1 tbsp.
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15 mL
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Combine sesame seeds, curry powder and pepper in shallow dish.
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Roll edge of each steak in sesame seed mixture to coat. Cook on greased electric grill over medium heat for 5 to 7 minutes per side until desired doneness.
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Papaya Coconut Salsa: Combine all 5 ingredients in small bowl. Makes 1 1/4 cups
(300 mL) salsa. Serve with steaks. Serves 4.
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1 serving:
267 Calories; 13.8 g Total Fat (4.1 g Mono, 1.3 g Poly, 6.3 g Sat); 70 mg Cholesterol; 10 g Carbohydrate; 3 g Fibre; 25 g Protein; 302 mg Sodium
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Reprinted with permission from Heart-Friendly Cooking © Company's Coming Publishing Limited
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September .08