Ancho chile powder is made from ground, smoked, dried poblano peppers, and it gives this rub a subtle smoky heat. (Serves 4)
","edit_created":true,"id":11022,"legacy_id":"10000001963798","name":"Roadhouse Steaks with Ancho Chile Rub Menu","profile_id":null,"ratings_count":0,"servings":null,"short_url":null,"sortable_name":"roadhouse steaks with ancho chile rub menu","total_ratings_score":0,"updated_at":"2011-04-26T17:42:05-04:00","average_rating":0,"permalink":"roadhouse-steaks-with-ancho-chile-rub-menu-10000001963798","editorial_menu_data":{"ad_key_value_pairs":null,"bitly_url":null,"body":"* Cut a small head of iceberg lettuce into 8 wedges. Rinse under cold water; drain. Arrange lettuce wedges on each 4 plates; top each serving with 6 quartered cherry tomatoes. Combine 1/3 cup buttermilk, 3 tablespoons reduced-fat mayonnaise, 2 tablespoons white wine vinegar, and 1/4 teaspoon salt, stirring well with a whisk. Stir in 2 tablespoons crumbled blue cheese. Drizzle dressing evenly over each salad.
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