Coriander-Studded Tenderloin Steak
3 ounces beef tenderloin steaks, cut 1 inch thick
tablespoon reduced-sodium soy sauce
tablespoon olive oil
tablespoon snipped fresh chives
cloves garlic, minced
teaspoon coriander seeds or cumin seeds, crushed
teaspoon celery seeds
teaspoon coarsely ground black pepper
- Trim fat from steaks. Sprinkle lightly with salt. In a small bowl combine soy sauce, oil, chives, garlic, coriander seeds or cumin seeds, celery seeds, and pepper. Brush the mixture onto both sides of each steak.
- Place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat until desired doneness, turning once halfway through broiling time. (Allow 12 to 14 minutes for medium-rare doneness [145 degree F] or 15 to 18 minutes for medium doneness [160 degree F].) Makes 4 servings.
Nutrition Facts(Coriander-Studded Tenderloin Steak)
- Per serving:
- 164 kcal cal.,
- 9 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 42 mg chol.,
- 256 mg sodium,
- 1 g carb.,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet