Southwestern Rubbed Steak
from
The Black Dog Summer on the Vineyard Cookbook
by Joe Hall and Elaine Sullivan
Horses
always start,
they never run out
of gas and they will not
get you greasy.
— Gladiola Montana
Dry
rubs—mixtures of salt and ground herbs and spices—not only add flavor
to your meats, they also enhance its moisture by helping to seal in
the meat juices. We've chosen strip steaks for this recipe, but you
can substitute another favorite cut. This rub is also great on pork.
2
tablespoons Ancho chili powder
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons ground cumin
1 teaspoons cayenne pepper
2 tablespoons Spanish paprika
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon kosher salt
2 twelve-ounce strip steaks
- Mix the dry ingredients together in a pie pan.
- Dry two twelve-ounce strip steaks and lay them in the pie pan to coat both sides of the steaks with the rub mixture.
- Broil or grill to desired level of doneness, usually about 4 to 5 minutes a side for medium rare. If Ancho chili powder is unavailable locally, you can make your own by grinding whole Ancho chilis (dry poblano) in your food processor. We serve this at The Black Dog with Mashed Sweet Potatoes with Lime & Chipotle.
