Texas Hill Country T-Bones
- For rub, in a small bowl combine the sage, salt, cumin, and red pepper; set aside. Peel onions; halve and very thinly slice with a mandoline or sharp knife. Place onions in a grill basket directly over medium heat. Grill about 15 minutes or until browned and crisp, rearranging and turning once. Remove onions and set aside.
- Meanwhile, trim fat from steaks. Sprinkle rub evenly over both sides of steaks; pat in with your hands.
- Place steaks on the rack of the grill directly over medium heat. Grill to desired doneness, turning once halfway through grilling. (Allow 11 to 15 minutes for medium-rare doneness [145 degrees F] or 14 to 18 minutes for medium doneness [160 degrees F].) Serve with grilled onions and Sweet Pepper Salsa. Makes 4 servings.
From the Test Kitchen
Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly after preparation.
Sweet Pepper Salsa
- In a medium bowl combine the red sweet pepper, papaya, cilantro, jicama, lime juice, habanero chile pepper or jalapeno chile pepper, honey (if desired), and salt. Cover and chill for up to 24 hours. Makes 1-1/2 cups.
Nutrition Facts (Texas Hill Country T-Bones)
- Per serving:
- 370 kcal ,
- 14 g fat
- (4 g sat. fat ,
- 108 mg chol. ,
- 993 mg sodium ,
- 11 g carb. ,
- 2 g fiber ,
- 49 g pro.