Food Network: Rio Grande Rub Steaks

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Rio Grande Rub Steaks
Recipe courtesy Rachael Ray

Ingredients
4 (8 to 10-ounce, 1-inch thick) sirloin strip steaks
1 1/2 tablespoons (a palmful) ground Ancho chiles or dark chili powder
1 1/2 tablespoons (a palmful) ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper
1 large red onion, cut into 4 thick slices
Extra-virgin olive or vegetable oil, to coat
Salt and pepper

Serving suggestions:
Cracked Cornbread and Cheese Squares

Mexican Salad

Directions
Let steaks rest from refrigerator for a few minutes to
take the chill off.

Preheat grill pan or indoor electric grill to high heat. Combine spice rub
ingredients: ground Ancho chile, cumin, coriander, and cayenne. Rub spice blend
into steaks.

Coat sliced red onion with a drizzle of oil. Season with salt and pepper.

Grill steaks and onion slices 5 minutes on each side. Remove from heat. Let meat
stand 5 minutes for juices to redistribute. Season steaks with salt. Top with

separated rings of red grilled onions. Serve with hot Cracked Cornbread and Cheese
Squares and Mexican Salad.

Ingredients
Cracked Corn and Cheese Squares:
1 (8 1/2-ounce) package corn muffin mix, mixed to package directions
Softened butter, to grease baking dish
1/3 pound Monterey Jack or pepper Jack, cut into 1/4-inch dice
1/2 cup frozen corn kernels
1 scallions, thinly sliced

Directions
Preheat oven to 400 degrees F. Grease an 8-inch square
baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn

muffin batter.

Pour batter into baking dish and bake at 400 degrees F until golden, 15 to 18
minutes.

Yield: 4 + servings

Ingredients
Mexican Salad:
2 ripe avocados
3 vine-ripe tomatoes
1/2 sweet onion, sliced
Chopped cilantro, about 2 tablespoons
2 limes

Coarse salt
Extra virgin oil, for drizzling

Directions
Cut avocados in half, working around the pit. Separate
the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados
and pile in the center of a large platter. Seed and wedge tomatoes and arrange
around the avocados. Spread sliced onion over platter. Sprinkle platter with
cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse
salt. Drizzle platter with oil and serve.

Yield: 4 servings