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Rio Grande Spice Rub Strip Steaks

fast.cook's picture
Ingredients
  Sirloin steak 40 Ounce, 1 inch thick (4 Pieces, 10 Ounce Each)
  Sirloin strip steaks 40 Ounce (1 Inch Thick, 4 Pieces, 10 Ounce Each)
  Ancho chili powder/Dark chili powder 1 1⁄2 Tablespoon (Use A Palmful)
  Ground ancho chili/Dark chili powder 1 1⁄2 Tablespoon (A Palmful)
  Ground cumin 1 1⁄2 Tablespoon (Use A Palmful)
  Ground coriander 1 Teaspoon
  Ground cayenne pepper 1⁄2 Teaspoon
  Red onion 1 Large, cut into 4 thick slices
  Extra-virgin olive oil/Vegetable oil 2 Teaspoon (To Coat Onion)
  Salt To Taste
  Freshly ground black pepper To Taste
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Beef
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
35 Minutes
Servings: 
4

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