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| 2 Esslöffel | chilli powder |
| 2 gross | Garlic cloves; chopped and mashed |
| | To a paste with 1 |
| | Teaspoon salt |
| 1 Teelöffel | ground cumin |
| 3/4 Teelöffel | sugar |
| 3 1/2 Esslöffel | Worcestershire Sauce |
| | Four; (1-inch-thick) strip |
| | Or shell steaks |
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In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.
Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.
Prepare grill.
Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Transfer steaks to plates and let stand 5 minutes.
Per serving: 118 Calories (kcal); 3g Total Fat; (19% calories from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 670mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates
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