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4 HRS 40 MIN
Prep: 4 HRS 10 MIN
Cook: 30 MIN
418 calories per serving view nutrition facts
4-6 servings
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| Marinade | |||
| 4 | teaspoons | cumin | |
| 2 | teaspoons | chili powder | |
| 1/8 | teaspoon | cinnamon | |
| 1/4 | cup | olive oil | |
| 1/4 | cup | lime juice | |
| 1/4 | cup | balsamic vinegar | |
| 2 | tablespoons | molasses | |
| 2 | tablespoons | oregano | fresh, chopped, or 1 teaspoon dried |
| 1 | tablespoon | garlic | minced |
| 1 1/2 | pounds | beef, flank steak | or top round, or pork |
| 1 | x | endive | curly, radishes, or other greens for garnish |
Marinade: Combine cumin, chili powder and cinnamon in small saucepan.
Cook over high heat until fragrant, 40 seconds.
Whisk in oil, lime juice, vinegar, molasses, oregano and garlic.
Pour marinade over meat in shallow dish, turning to coat.
Cover and refrigerate 4 hours or overnight.
Remove meat from refrigerator 30 minutes before grilling.
Prepare grill. Remove meat frommarinade.
Grill beef over medium coals, basting occasionally, 7 to 8 minutes per side for medium-rare, pork 12 to 15 minutes, until meat thermometer inserted in thickest part reaches 160 degrees.
Let stand 5 minutes. Slice thin across the grain. Serve with a black bean salsa.
| % Daily Value* | |
| Total Fat 23.0g | 36% |
| Saturated Fat 5.0g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 115mg | 5% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 8.0g | |
| Protein 37.0g | 75% |
| Vitamin A | 7% | Vitamin C | 10% | |
| Calcium | 9% | Iron | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I have had this soup in a restaurant. we liked it so much , I want to make it at home.
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
