Roadhouse Steaks With Ancho Chile Rub
photo by PaulaG
- Ready In:
- 22mins
- Ingredients:
- 9
- Yields:
-
4 steaks
- Serves:
- 4
ingredients
- 1 tablespoon fresh ground black pepper
- 2 teaspoons dried ancho chile powder
- 4 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon ground red pepper
- 2 garlic cloves, minced
- 4 (4 ounce) beef tenderloin steaks, trimmed
directions
- Prepare grill.
- Combine first 8 ingredients in a small bowl.
- Rub spice mixture evenly over steaks; let stand 10 minutes.
- Place steaks on a grill rack coated with cooking spray.
- Grill 5 minutes on each side or until desired degree of doneness.
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Reviews
-
I made this for hubby using porterhouse steaks/sirloin steaks and myself using chicken breast (I don't eat red meat) and we both enjoyed it. I found the spice was perfect for my taste. I like the fact it was so simple to put together. I cooked it on our BBQ and served with a crispy green salad. Thank you Mom2Rose for posting your recipe.
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I reduced the recipe to serve 2 and used sirloin. The rub has plenty of heat and the meat was well seasoned. The steaks were grilled on the outdoor grill. This made a delicious dinner served with baked sweet potatoes which were topped with Recipe #397144 and Recipe #371412 was served on the side. Made for Aussie Swap.
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I loved this steak rub. This was sooooooo loaded with flavor. The little kick of heat from the chile powder and the red and black peppers were a nice bonus. I used a nice strip steak and my steak turned out tender, juicy and full of flavor. Thanks for another keeper. Made for August, 2009 Aussie/NZ Swap.
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Fantastic steak recipe. I made as directed but used New York strip steaks. The rub is nice and peppery, which we love. The ancho chile and ground red pepper give it just the right amount of spice and heat, but not too much. My husband went back for seconds and even remarked today (a day later), "man, that was a great steak". I grilled mine on the outdoor grill and made sure to keep them a nice medium rare.
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RECIPE SUBMITTED BY
Mom2Rose
Flint, Michigan