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Randy Mayor Photo by: Randy Mayor

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.

Cooking Light MAY 2006

  • Yield: 4 servings (serving size: 1 steak)

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.

Nutritional Information

Amount per serving
  • 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
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Roadhouse Steaks with Ancho Chile Rub recipe

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