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Roadhouse Steaks with Ancho Chile Rub

Roadhouse Steaks with Ancho Chile Rub
Randy Mayor
Yield

4 servings (serving size: 1 steak)

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.

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

Nutrition 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

How to Make It

  1. Prepare grill.

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

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