Chili-Rubbed Steaks

Down in the Rio Grande Valley, the aromatic spice cumin is called comino and long-time residents put it on everything but their breakfast cereal. A cumin-chili rub makes these steaks great.

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  • Makes: 4 servings
  • Prep: 10 mins
  • Marinate: 1 hr to 2 hrs
  • Grill: 11 mins to 18 mins

Chili-Rubbed Steaks

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Directions

  1. Trim fat from steaks. Place steaks in a single layer in a shallow dish. For rub, in a small bowl combine chili powder, oil, oregano, salt, and cumin. Sprinkle spice mixture evenly over both sides of each steak; rub in with your fingers. Cover and marinate in the refrigerator for at least 1 hour or up to 2 hours.
  2. Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 11 to 15 minutes for medium-rare doneness (145 degree F) or 14 to 18 minutes for medium doneness (160 degree F). Cut each steak in half. Makes 4 servings.
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Nutrition Facts (Chili-Rubbed Steaks)

  • Per serving:
  • 323 kcal ,
  • 16 g fat
  • (5 g sat. fat ,
  • 92 mg chol. ,
  • 376 mg sodium ,
  • 1 g carb. ,
  • 1 g fiber ,
  • 42 g pro.
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