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Ingredients

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Directions

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  • For sauce, in a medium bowl place dried tomatoes and chile peppers; add boiling water to cover. Let stand about 30 minutes or until vegetables are softened. Drain, reserving liquid.

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  • Cut up tomatoes; place in a blender container or food processor bowl. Wearing disposable plastic gloves, trim stems from chiles; scrape out seeds. Cut up chile peppers; add chile peppers, 1/4 cup of the reserved soaking liquid, the wine, onion, brown sugar, lime juice, black pepper, and garlic. Cover and blend or process until nearly smooth.

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  • Trim fat from meat. Place meat in a shallow glass bowl; pour sauce over meat. Cover and marinate in the refrigerator for 2 to 8 hours. Drain, reserving marinade.

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  • Preheat broiler. Lightly coat the unheated rack of a broiler pan with cooking spray. Place meat on rack. Broil 3 to 4 inches from heat, turning and brushing with marinade halfway through broiling. Allow 15 to 17 minutes for medium-rare (145 degree F) and 20 to 22 minutes for medium (160 degree F). In a small saucepan heat remaining marinade until boiling; pass with meat. Makes 4 servings.

Nutrition Facts

240 calories; 8 g total fat; 3 g saturated fat; 57 mg cholesterol; 105 mg sodium. 12 g carbohydrates; 1 g fiber; 21 g protein;

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