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
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.
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
