Chili and Garlic-Rubbed Steaks

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.

• Ready In: 24 hrs
• Yields: 2 steaks

Ingredients

• 2  tablespoons chili powder
• 2  tablespoons  fresh finely minced garlic (make certain that garlic very finely minced!)
• 1  teaspoon cumin
• 2  teaspoons honey
• 1⁄4 cup Worcestershire sauce
• 1⁄2 teaspoon coarse black pepper (can use more)
• 2 -3  steaks (about 1-inch thick)
•  salt (optional)

Directions

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.