Serves: 4
Total Calories: 50

2 1/2 cups Mango, Papaya, and Poblano Chile Salsa
4 (7- to 8-ounce) beef tenderloin steaks (tenderloin fillet steaks)
2 tablespoons , achiote paste or annatto seeds, paste
2 tablespoons ground ancho or pasilla chili powder
1/2 cup fresh lime juice
1/2 medium red onion, sliced
1/2 cup chopped fresh cilantro
1 1/2 tablespoons olive oil
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

1. Prepare the salsa. Reserve in the bowl. Prepare a barbecue fire or preheat the broiler. Put the steaks in a pie plate or shallow bowl.

2. In a medium bowl, mix the achiote paste, chili powder, and lime juice. Stir in the onion and cilantro. Pour the mixture over the steaks, and turn to coat. Marinate the meat 20 minutes.

3. Remove from the marinade, discarding the marinade, and brush the steaks on both sides with oil. Season with salt and pepper. Grill the steaks over hot coals or under a hot broiler, 3 to 4 minutes per side until browned on the outside and still pink and juicy inside, for medium-rare, or adjust time for desired doneness. Let the meat stand 5 minutes. Serve with the salsa.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 50
Calories from Fat: 45

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