Rio Grande Spice Rub Strip Steaks Recipe
Summary
Preparation Time25 MinCooking Time10 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupClassic
Ingredients
| Sirloin Strip Steaks - 4, 1-inch thick (8 to 10 ounces each) | ||
| Ancho chili powder | 1 1/2 Tablespoon | |
| Ground cumin | 1 1/2 Tablespoon | |
| Ground coriander | 1 Teaspoon | |
| Cayenne pepper | 1/2 Teaspoon | |
| Red Onion - 1 large, cut into 4 thick slices | ||
| Extra-virgin Olive oil or Vegetable oil - to coat onion | ||
| Salt | To Taste | |
| black pepper | 1 | |
Directions
GETTING READY
1) Pre-heat grill pan or indoor electric grill to high heat.
MAKING
2) Take the steaks from refrigerator and thaw for a few minutes.
3) In a bowl, mix ground ancho chili, cumin, coriander, and cayenne. Coat the steaks with spice mix.
4) Cover the red onion slices in a drizzle of oil.
5) Ad salt and pepper and season.
6) On the grill, cook steaks and onion slices, 5 minutes on each side.
7) Take away from heat and let it stand for 5 minutes for juices to redistribute.
8) Season with salt and top with separated rings of grilled onions.
SERVING
9) Serve hot.
1) Pre-heat grill pan or indoor electric grill to high heat.
MAKING
2) Take the steaks from refrigerator and thaw for a few minutes.
3) In a bowl, mix ground ancho chili, cumin, coriander, and cayenne. Coat the steaks with spice mix.
4) Cover the red onion slices in a drizzle of oil.
5) Ad salt and pepper and season.
6) On the grill, cook steaks and onion slices, 5 minutes on each side.
7) Take away from heat and let it stand for 5 minutes for juices to redistribute.
8) Season with salt and top with separated rings of grilled onions.
SERVING
9) Serve hot.
Chef
