Serves: 4
Total Calories: 16
1. Prepare the chile paste. Remove 3 to 4 tablespoons of the chile paste from the container, and store the remaining paste for future use. Spread a thin coat of chile paste on both sides of the steaks. Put the steaks in a large plastic sealable storage bag and refrigerate about 6 hours, or overnight.
2. Prepare an outdoor grill. Scrape excess adobo off the meat, and put the steaks on an oiled grill rack about 6 inches from the fire, and cook, turning frequently, until the meat is cooked through, about 8 to 10 minutes total. (Don't overcook or the meat will be dry.)
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Barbecued Pork Steak Marinated in Red Chile Paste recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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