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| INGREDIENTS |
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2 tsp
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ground cumin
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2 tsp
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Spanish smoked paprika
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1/2 tsp
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kosher salt
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1/2 tsp
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ground coriander
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1/8 tsp
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ground red pepper
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4
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garlic cloves, minced
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1 (1 1/2 lb)
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flank steak
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2 cups
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hickory wood chips
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2 cups
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water
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Nonfat cooking spray
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| RECIPE |
- Combine first 6 ingredients in a small bowl, stirring well. Place steak in a shallow dish; rub spic mixture evenly over both sides of steak. Cover and refrigerate 8 hours or overnight.
- Soak wood chips in water 1 hour, drain.
- Prepare the grill for indirect grilling, heating on one side to low and leaving one side with no heat. Maintain temperature at 200 degrees to 225 degrees F.
- Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray, place on grill. Place steak on grill rack over foil pan on unheated side. Close lid, grill 1 hour and 5 minutes or until steak is medium rare or until desired degree of doneness, turning once. Remove the steak from the grill, cover and let stand 5 minutes. Cut steak diagonally across grain into thin slices.
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| SERVING SUGGESTION |
SERVING SIZE:
3 ounces
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
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| Calories |
166 |
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| Total Fat |
7 g |
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| Sodium |
205 mg |
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| Total Carbohydrates |
1 g |
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| Fiber |
0 g |
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| Protein |
23 g |
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