This was ok. I only made this because I had all the ingredients on hand. I didn;t taste enough smokiness in the ancho chile powder.
Roadhouse Steaks with Ancho Chile Rub
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.
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- Calories: 177
- Calories from fat: 36%
- Fat: 7.1g
- Saturated fat: 2.4g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.4g
- Protein: 22.3g
- Carbohydrate: 3.9g
- Fiber: 1g
- Cholesterol: 59mg
- Iron: 2.1mg
- Sodium: 441mg
- Calcium: 34mg
- 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
- 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.
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