Saturday, May 5, 2012

Caribbean Tenderloin Steak.

picture of Caribbean Tenderloin Steaks on a yellow plate.


4 T-bone steaks, about 10 ounces each

½ teaspoon garlic powder

1 teaspoon chili powder

2 tablespoon vegetable oil

¼ teaspoon hot pepper sauce

¼ cup cheddar cheese


Prepare the steaks with the seasonings at least one hour before cooking to improve the taste.

Make small cuts at the edges of the steaks a distance of one inch each.

Mix the garlic powder and the chili powder. Rub seasoning on both sides of the steaks.

Wrap in plastic and put them in the refrigerator.

Remove the steaks 15 minutes before grilling.

Preheat grill or broiler. Mix oil and hot pepper sauce in a small bowl.

Brush the steaks with half the oil mixture, reserve the other half.

Grill the steaks for about 3 minutes on each side, giving them a medium cooking and brushing 
around with was left of the oil.

Place the steaks on individual plates.

Distribute the Salsa Fiesta evenly over them.

Sprinkle cheddar cheese.

Serve immediately.

Serve 4

Caution: This plate is Caribbean hot.

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