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| General Category : Main Course |
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| Food Group : Meat-Beef, Vegetables |
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| Preparation Method : BBQ |
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| Middle Eastern spices add interest to a fine cut of steak, allowing less meat to satisfy more people. |
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Ingredients
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1-1/2 lb (750 g) rib eye or strip loin grilling steak, cut in 1-inch/2.5 cm cubes |
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1 lb (500 g) cherry tomatoes |
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1/2 tsp (2 mL) salt |
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Marinade: |
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Half onion, grated |
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2 tbsp (30 mL) extra-virgin olive oil |
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4 tsp (20 mL) lemon juice |
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2 cloves garlic, pressed or minced |
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1/2 tsp (2 mL) each ground allspice and cumin |
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1/4 tsp (1 mL) black pepper |
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Pinch each cinnamon and cayenne pepper |
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Preparation
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Marinade: In shallow dish, stir together onion, oil, lemon juice, garlic, allspice, cumin, pepper, cinnamon and cayenne.
Add steak and toss to coat; let stand for at least 20 minutes or, refrigerated, for up to 4 hours. With tomatoes, thread onto skewers; sprinkle with salt. Grill over high heat, turning occasionally, until desired doneness, about 6 minutes for rare.
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Nutritional information
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Per each of 6 servings: about 252 cal, 20 g pro, 17 g total fat (6 g sat. fat), 4 g carb, 1 g fibre, 48 mg chol, 234 mg sodium. % RDI: 2% calcium, 19% iron, 6% vit A, 17% vit C, 6% folate.
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Source
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Homemakers Magazine: Summer 2007
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