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| General Category : Main Course |
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| Food Group : Meat-Beef, Vegetables |
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| Preparation Method : Grill |
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We've combined Middle Eastern and Canadian grill favourites by using traditional shish kabob seasonings to marinate steaks. Serve with grilled tomatoes and flatbread. You can use the recipe to marinate two pounds (one kilogram) of beef or lamb cubes for shish kabobs, as well. The recipe is also easily doubled for larger crowds.
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Ingredients
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2 onions |
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4 grilling steaks (8 oz/250 g each) |
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1/4 cup (60 mL) lemon juice |
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1/4 cup (60 mL) extra-virgin olive oil |
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4 cloves garlic, minced |
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1 tsp (5 mL) ground allspice |
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1/2 tsp (2 mL) pepper |
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1/4 tsp (1 mL) cinnamon |
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1/4 tsp (1 mL) cayenne pepper |
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3/4 tsp (4 mL) salt |
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Preparation
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Cut onions into 1/2-inch (1 cm) wide rings. Place steaks in glass or ceramic dish just large enough to fit snugly in one layer; cover with onions. In bowl, whisk together lemon juice, oil, garlic, allspice, pepper, cinnamon and cayenne pepper; pour over onions and steaks, turning to coat. Refrigerate for at least 4 hours or up to 1 day.
Remove steaks and onions from marinade; bring to room temperature. Sprinkle both sides of steaks with salt. Place on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, about 8 minutes for rare, and until onions are tender and lightly charred, about 8 minutes.
Makes 4 servings.
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Nutritional information
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Per serving: about 345 cal, 43 g pro, 16 g total fat (5 g sat. fat), 6 g carb, 1 g fibre, 103 mg chol, 514 mg sodium. % RDI: 4% calcium, 34% iron, 7% vit C, 10% folate.
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Source
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Homemakers Magazine: Summer 2005
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