Prep 10 mins
Cook 16 mins
Grilled steaks with a distinct Southwest flair. This was a free recipe offered by my local grocery store.
- 4 New York strip steaks, about 1-inch thick
- 29.58 ml chili powder
- 29.58 ml brown sugar
- 2.46 ml finely minced garlic
- 9.85 ml olive oil
- Combine chili powder, sugar and garlic in a bowl. Add olive oil and combine to paste-like consistency. Rub chili powder mixture into both sides of each steak.
- Heat one side of the grill and add hickory chips (or wood of your preference). When coals are hot, place steaks on grill so they are away from fire and not directly over heat. Grill for 8 minutes, turning once.
- Place hickory chips to the side (or remove, if possible). Or heat other side of grill, omitting hickory chips.
- Finish by grilling steaks for another 4 minutes each side (or to desired doneness) directly over flame, without hickory chips.
Found some fairly large steaks at the supermarket, and was told by the butcher they were a little larger than average, so I increased the rub by 1/3. I made these as posted, except in step 4, I had hickory chips one one side of the grill, and charcoal on the other side. It worked perfectly as these steaks were on top of this world. Loved the hickory flavor, and the rub was very satisfying. Nice quick delicious dinner this was . Well worth the 5 stars. Made for PRMR tag..
I had very small steaks for DH and I. I used eye of round. I let the paste sit on the steaks at room temperature for about half an hour. These cooked up real quick but I did have the chips heating and smoking up the grill prior to putting them on. The hickory flavor was dominate in the overall taste which surprised us both. We love it! This is so easy to whip together and the flavor is just so darn yummy! Thanks for posting.:)