Spicy Sirloin Steaks
Prep: 20 minutes; Grill: 14 minutes; Chill: 2 hours
8 cloves garlic, peeled
1 teaspoon salt
1 tablespoon chili powder
1 tablespoon five-spice powder
2 teaspoons ground ginger
1 teaspoon black pepper
2 1-pound boneless beef top sirloin steaks, cut 1 inch thick
On a cutting board, chop garlic with salt; press with the side of a large knife to form a chunky paste. In a small bowl combine garlic paste, chili powder, five-spice powder, ginger, and pepper; set aside.
Sprinkle garlic mixture on all sides of the steaks; rub in with your fingers. Place steaks in a large resealable plastic bag; seal bag. Chill for 2 hours.
For a charcoal grill, place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 14 to 18 minutes for medium-rare doneness (145°F) or 18 to 22 minutes for medium doneness (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.) Makes 8 servings.
Nutrition Facts: 153 Calories, 4 g fat (1 g sat. fat), 53 mg cholesterol, 25 g protein, 3 g carbohydrate, 1 g fiber, 362 mg sodium
From Better Homes and Gardens