Sweet-and-Spicy Steak
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 97
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 18
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 348
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
Pepper-Ancho Rub:
2 tablespoons coarsely ground pepper
1 tablespoon ancho chile powder
1 tablespoon kosher salt
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
Directions
- Rub four 8-ounce filets mignons with Pepper-Ancho Rub 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:
- Whisk all of the ingredients in a bowl.
Mint Glaze:
- Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.