Roadhouse Steaks with Ancho Chile Rub

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