Rio Grande Rub Steaks

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Picture of Rio Grande Rub Steaks Recipe Photo: Rio Grande Rub Steaks Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 19 Reviews
Total Time:
20 min
Prep
5 min
Inactive
5 min
Cook
10 min
Yield:
4 servings
Level:
Easy
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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.

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

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

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

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

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Newest Ratings and Reviews

Read all 19 reviews

  • on January 17, 2013

    Flag

    i have added McCormick's bbq seasoning and then served with Hunt's bbq sauce & lots of McCain fries and frozen Miller Genuine Draft. I gotta tell you one steak ain't enough !!!!!!!!!! Delicious recipe!!!!!!!!!!

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  • on May 06, 2012

    Flag

    Excellent flavors. I added a little kosher salt to the rub and brushed the steaks with jalapeño infused olive oil. Substituted the jalapeño olive oil in the salad, as well. The cilantro, avocado, and lime juice gave the salad a bright freshness. I think we'll grill some pollo asado next weekend, slice it, and place it on top for a mexican dinner salad.

    people found this review Helpful.
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  • on January 28, 2012

    Flag

    Easy, great flavors, a go to for something different.

    people found this review Helpful.
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