How To make California Style Flank Steak Lhj

4 teaspoons minced garlic
1 teaspoon salt
2 flank or top-round steaks (1 1.2 lb. each)
SPICE RUB: 2 tablespoons chili powder
2 teaspoons five-spice powder
2 teaspoons salt
2 teaspoons sugar
1 teaspoon freshly ground pepper
1 teaspoon ginger
Grilled Potato Spears (recipe in file) Grilled onions (optional)
A backyard barbecue just wouldn't be complete without a thick and juicy grilled steak. Out West they like their beef spicy, and our special rub with five-spice and chili powder, sugar, ginger and garlic imparts true multicultural California flavor. 1. Chop garlic with salt on board; press with side of large knife to form a paste. Divide and rub paste on both sides of steaks. 2. Make spice rub: Combine all ingredients in small bowl. Divide and pat onto both sides of steaks. Place steaks in a large resealable plastic storage bag and seal; marinate steaks in the refrigerator 2 hours. (Can be made ahead. Refrigerate up to 24 hours.) 3. Oil and heat grill. Grill steaks over medium-high heat, 9 minutes per side for medium-rare. Serve with Grilled Potato Spears and grilled onions, if desired. Makes 8 servings. Prep time: 10 minutes plus marinating Grilling time: 18 minutes Degree of difficulty: easy PER SERVING WITHOUT POTATO SPEARS: Calories 295, total Fat 16 g, Saturated Fat 6.5 g, Cholesterol 85 mg, Sodium 994 mg, Carbohydrates 3 g, Protein 33 g, Calcium 19 mg, Fiber 1 g DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g Calcium 1,000 mg (F), 1,000 mg (M) Fiber 20 g to 35 g FROM LHJ ONLINE http://www.lhj.com (C) Copyright 1999, Meredith Corporation, All Rights Reserved. MC formatting by bobbi744@acd.net ICQ# 12099532