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Chili-and-Cocoa-Crusted Ribeye Steaks

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  • Makes: 10 servings
  • Prep: 20 mins
  • Grill: 30 mins

Chili-and-Cocoa-Crusted Ribeye Steaks

Directions

  1. Trim fat from steaks. In a small bowl combine ground ancho pepper, cocoa powder, salt, and black pepper. Brush steaks with oil. Wearing plastic or rubber gloves, sprinkle ancho pepper mixture evenly over steaks; rub in with your gloved fingers.
  2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place steaks on grill rack over drip pan. Cover and grill for 30 to 35 minutes for medium-rare (145 degrees F) or 35 to 40 minutes for medium (160 degrees F). (For a gas gill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Slice steaks into serving-size pieces.
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Nutrition Facts (Chili-and-Cocoa-Crusted Ribeye Steaks)

  • Per serving:
  • 414 kcal cal.,
  • 31 g fat
  • (13 g sat. fat,
  • 2 g polyunsaturated fat,
  • 15 g monounsatured fat),
  • 118 mg chol.,
  • 189 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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