Sweet-and-Spicy Steak

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Directions
  • Rub four 8-ounce filets mignons with Pepper-Ancho Rub (recipe below) on one side; drizzle with vegetable oil. Grill rub-side down over high heat, about 4 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot and grill 4 more minutes (for medium-rare), brushing often with Mint Glaze (recipe below). Top with more glaze.

  • Pepper-Ancho Rub:

  • 2 tablespoons coarsely ground pepper

  • 1 tablespoon ancho chile powder

  • 1 tablespoon kosher salt

  • Whisk all of the ingredients in a bowl.

  • Mint Glaze:

  • 6 tablespoons dijon mustard

  • 1/4 cup honey

  • 2 tablespoons horseradish, drained

  • 6 fresh mint leaves, finely chopped

  • Kosher salt and freshly ground pepper

  • Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.

  • Photograph by Steve Giralt


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    This recipe is featured in:

    Great Grilled Mains