Bistro Steak
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Ancho Chile (powder)1.5 tbsps
Sweet Paprika2 tsps
Oregano (dried)2 tsps
Ground Coriander2 tsps
Dry Mustard1 tsp
Kosher Salt1 tsp
Pepper (freshly ground)1 tsp
Ground Cumin1 cup
Dijon Mustard1 cup
Grain Mustard (whole-)1 cup
Molasse2 tbsps
Ketchup2 tbsps
Honey1 tbsp
Horseradish (drained)Directions:
1
Brush four 12-ounce boneless rib-eyes with canola oil, season with salt and rub with Chili Spice Rub (recipe below) on one side
2
Grill rub-side down over high heat, 3 to 4 minutes
3
Flip, cover and grill 5 to 6 more minutes (for medium-rare)
4
Serve with Bar Americain Steak Sauce (recipe below)
5
Whisk all of the ingredients in a bowl
6
Whisk all of the ingredients in a bowl
7
Cover and refrigerate at least 30 minutes or up to 1 day
8
Bring to room temperature before serving
9
Photographs by Steve Giralt