Rio Grande Rub Steaks

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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

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

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