Chili and Garlic-Rubbed Steaks

Total Time
Prep 24 hrs
Cook 0 mins

This recipe is for 2 steaks or 3 very small steaks, but can easily be doubled. You can use any cut of steak desired--we like strip loin for this. Plan ahead, the steaks need to marinate for 24 hours or up to 2 days. Also please remember to remove the steaks from the fridge and bring to almost room temperature before grilling. This will relax the meat fibers and create a more juicy tender steak.

Ingredients Nutrition


  1. In a small bowl stir together the chili powder, garlic, cumin and honey, Worcestershire sauce and coarse black pepper; mix well to combine.
  2. Arrange the steaks on a plate or platter large enough to hold them in one layer.
  3. Using your fingers rub the chili/garlic paste mixture well onto both sides of the steaks.
  4. Cover with plastic wrap and chill for a minimum of 24 hours or up to 2 days.
  5. Remove the steaks from the fridge and let sit out to almost room temperature (this is an IMPORTANT step!).
  6. Season steaks with salt if desired and grill or broil steaks to desired doneness.


Most Helpful

This recipe was pretty good, tasty and easy. However, I had a few difficulties with the recipe. I found that it was more of a marinade than a rub, as the name suggests and I found that the meat wasn't overlly tender (it might have been the cut I bought). On the positive side, it was very tasty and made a nice meal.

Shannon 24 June 01, 2007

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