Roadhouse Steaks with Ancho Chile Rub

Roadhouse Steaks with Ancho Chile Rub Recipe
Randy Mayor
Ancho chile powder is made from ground, smoked, dried poblano peppers, and it gives this rub a subtle smoky heat. For a milder flavor, cut back on the ground black pepper or ancho chile powder, and omit the ground red pepper. Total time: 32 minutes.

Yield:

4 servings (serving size: 1 steak)

Recipe from

Nutritional Information

Calories 177
Caloriesfromfat 36 %
Fat 7.1 g
Satfat 2.4 g
Monofat 2.6 g
Polyfat 0.4 g
Protein 22.3 g
Carbohydrate 3.9 g
Fiber 1 g
Cholesterol 59 mg
Iron 2.1 mg
Sodium 441 mg
Calcium 34 mg

Ingredients

1 tablespoon freshly ground black pepper
2 teaspoons ancho chile powder
4 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 garlic cloves, minced
4 (4-ounce) beef tenderloin steaks, trimmed
Cooking spray

Preparation

Prepare grill.

Combine first 8 ingredients in a small bowl. Rub spice mixture evenly over steaks; let stand 10 minutes.

Place steaks on a grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness.

Note:

Elizabeth Taliaferro,

May 2006
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