|
|
|
 |
Beef with Chili Rub and Sour Cream |
|
Serves: 4
Print this Recipe
Prep Time: 25 minutes - Yield: 4 servings
2 tablespoons chili powder
3 teaspoons dried oregano leaves
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon ground red pepper (cayenne)
1 pound boneless top beef sirloin steaks (1/2 to 3/4 inch thick)
1/4 cup sour cream
Download Cook'n to get the
nutritional information for this recipe
To learn more about Cook'n watch our ONLINE DEMO today!
1. GRILL DIRECTIONS: Heat grill. In small bowl, combine all ingredients except beef and sour cream; mix well. Brush both sides of beef with water. Sprinkle seasoning mixture over both sides; with fingers, rub into beef.
2. When ready to grill, place beef on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Cook 9 to 12 minutes or until beef is of desired doneness, turning once. Let stand 5 minutes before serving.
3. To serve, cut beef diagonally into thin slices. Top each serving with 1 tablespoon sour cream.
TIP:*To broil steak, place on broiler pan; broil 4 ot 6 inches from heat using times above as a guide, turning once.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 190 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 4 g 20% * Cholesterol: 65 mg 22% * Sodium: 360 mg 15% * Total Carbohydrate: 4 g 1% * Dietary Fiber: 2 g 8% * Sugars: 1 g * Protein: 22 g * Vitamin A: 30% * Vitamin C: 4% * Calcium: 6% * Iron: 20% * Dietary Exchanges: 1 Vegetable, 3 Lean Meat
Sign up for our free monthly newsletter to recieve free recipes, cooking tips and much much more! Click here to see what its like.
Enjoy more recipes like this!
Standing Beef Roast
Yorkshire Pudding
Brown Sauce
Pan Gravy
Marinated Rolled Rib Roast
Braised Brisket of Beef
Beefeater's Pepper-Crusted Roast
Hoedown BBQ Chunk Roast
New England Boiled Dinner
Pot Roast and Gravy
Roasted Beef Tenderloin
Bearnise Sauce
Sweet and Zesty Barbecue Sauce
Soy Sauce Marinade
Pan-Broiled Steak Smothered in Mushrooms
Broiled Mongolian Style Steak
Steak Neapolitan
Pepper Steaks with Blackberry Glaze
Beef with Chili Rub and Sour Cream
Marinated Steaks
Chili-Basil Grilled Flank Steak
Grilled Blue Cheese Steak
Blackened Sirloin with Southwestern Butter
Grilled Steak with Charred Sweet Onions
Porterhouse Steaks with Grilled Vegetables
Family Favorite Grilled Steak
Grilled T-bone Steaks with Red Hot Sauce
Beef Fondue
Sour Cream Horseradish Sauce
Asian Sauce
Southwest Steak Kabobs
Parsley-Potato Topped Oven Swiss Steak
Beefy Turnovers
Country Short Ribs
Baked Chimichangas with Shredded Beef
Scandinavian Meatballs
Italian Classic Lasagna
Traditional Meat Loaf
Lazy Day Overnight Lasagna
Beef Stroganoff with Parsley Noodles
Quick Hungarian Goulash
Swiss Steak
Paprika Beef
Stuffed Green Peppers
Pepper Steak
Parmesan Chicken-Fried Steak
Pepper Corned Beef Hash
Mom's Skillet Goulash
Classic Beef Fajitas
Italian Spaghetti with Meat Sauce
Main Dish Spanish Rice
Tater Nugget Hot Dish
Beef and Bean Burritos
Basic Meatballs
Liver, Bacon and Onions
French Dip Sandwiches
Tangy Barbecued Beef Sandwiches
Philly Beef Steak Sandwiches
Sloppy Joes
Grilled Italian Steak and Vegetable Sandwiches
Veal Scaloppine with Marsala Sauce
Breaded Veal Cutlets
German Wiener Schnitzel
Veal Parmigiana with Vermicelli
Cook's Note: Rest the Roast
Cook's Note: Carving a Rib Roast
Cook's Note: Gravy Tip
Cook's Note: Checking for Doneness
Cook's Note: Slicing a Roast
Timetable for Broiling Steak
Cook's Note: Marinate for Flavor and Tenderness
Five Popular Steaks
Cook's Note: Rare Steak or Roast is Okay
Cook's Note: Grilling Steak
Timetable for Grilling Steak
Cook's Note: Well Done is Done Well
Cook's Note: Lighten Up
Cook's Note: Freezing Meat
Timetable for Roasting Veal
|
|
|
