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The Recipe Instructions |
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Ingredients
2 green onions, coarsely chopped
1 small Serrano or jalapeño chiles, seeded, chopped
2 tsp paprika
1 tsp salt
1/2 tsp ground ginger
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp oregano
2 tbsp cider vinegar
1 tbsp canola oil
4 boneless chuck eye steaks - (abt 8
Directions
In a food processor, combine green onions, chiles, spices, vinegar and oil.
Process until a paste forms, scraping down sides as needed.
Rub steaks on both sides with mixture; refrigerate 1 hour.
Grill or broil steaks 5 minutes per side for medium doneness.
This recipe yields 4 servings.
Carbohydrates: 3.5 grams
Net Carbs: 3 grams
Fiber: 0.5 grams
Protein: 42 grams
Fat: 41 grams
Calories: 561
Comments: A chile's heat comes from capsaicin, a chemical compound in the
pepper's membrane (white veins) so the more you you include of it, the
hotter the rub. Wear plastic or rubber gloves when handling hot chile
peppers.
Description:
"Some like it hot. Here's a great recipe for those who do! Chile
peppers and a host of spices make a Caribbean-influenced "jerk" rub."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-01-2003 by Joe Comiskey - jcomiskey@krypto.net"
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Per Serving (excluding unknown items): 40 Calories; 4g Fat (75.2% calories
from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 535mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 4
Diet Jamaican Jerked Beef Steaks Recipe brought to you by Diet Recipes To-Go
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