1 T. ground paprika

1 1/2 tsp. ground ginger

1 1/2 tsp. ground coriander

1 tsp.  ground black pepper

1/4 tsp.  cayenne pepper

2 T. olive oil

4 1-pound boneless rib-eye steaks, trimmed

8 lemon wedges

 

Blend first 6 ingredients in small bowl. Mix in oil to form smooth paste. Rub mixture over steaks. Transfer to baking pan. Cover; chill at least 3 hours or overnight. Prepare barbecue (medium high heat). Sprinkle steaks with salt. Grill to desired doneness, about 5 minutes per side for medium-rare. Place on cutting board; let stand 4 minutes. Cut steaks into 1/2 inch thick diagonal slices. Transfer to platter. Sprinkle with salt and serve with lemon.

 

Yield:

Calories:

Fat:

Fiber: