Serves: 6
Total Calories: 286

2 pounds whole trimmed beef tenderloin steaks
4 cloves garlic (medium), peeled and pressed
1/2 teaspoon freshly ground pepper, or to taste
1/2 teaspoon ground cumin
2 tablespoons olive oil
1/2 teaspoon salt, or to taste
1 or 2 lime, juiced

1. Trim the tenderloin of all fat, and cut it in half crosswise. Cut each half lengthwise into thin slices (about 1/3 inch) with the grain. Put the meat on a platter.

2. In a small bowl, mix the garlic, pepper, and cumin. Add the olive oil and work into a paste. Spread the paste all over the meat. Cover with plastic wrap and marinate in the refrigerator 3 hours or overnight.

3. Prepare the poblanos with onions. About one hour before cooking the meat, prepare an outdoor grill fire. When the coals are ready, grill the meat over a very hot fire about 2 minutes per side or until browned on the outside and pink and juicy on the inside, or to desired doneness. Season the meat with salt and sprinkle with lime juice. Serve the meat with the fried onions and poblano chiles.

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: 6
Total Calories: 286
Calories from Fat: 147

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