Rio Grande Rub Steaks
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
38
Sourness
34
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1.5 tbsps
Ground Ancho Chile (a palmful)1.5 tbsps
Ground Cumin (a palmful)1 tsp
Ground Coriander1 tsp
Ground Cayenne Pepper1
Salt450 g
Monterey Jack1 cup
Corn Kernel (frozen)2
LimesDirections:
1
Watch how to make this recipe
2
Let steaks rest from refrigerator for a few minutes to take the chill off
3
Preheat grill pan or indoor electric grill to high heat
4
Combine spice rub ingredients: ground Ancho chile, cumin, coriander, and cayenne
5
Rub spice blend into steaks
6
Coat sliced red onion with a drizzle of oil
7
Season with salt and pepper
8
Grill steaks and onion slices 5 minutes on each side
9
Remove from heat
10
Let meat stand 5 minutes for juices to redistribute
11
Season steaks with salt
12
Top with separated rings of red grilled onions
13
Serve with hot Cracked Cornbread and Cheese Squares and Mexican Salad
14
Preheat oven to 400 degrees F
15
Grease an 8-inch square baking dish with butter
16
Stir cheese, corn, and scallions into packaged mixed corn muffin batter
17
Pour batter into baking dish and bake at 400 degrees F until golden, 15 to 18 minutes
18
Yield: 4 + servings Cut avocados in half, working around the pit
19
Separate the 2 halves
20
Remove pit and scoop out avocado flesh with a spoon
21
Wedge avocados and pile in the center of a large platter
22
Seed and wedge tomatoes and arrange around the avocados
23
Spread sliced onion over platter
24
Sprinkle platter with cilantro
25
Squeeze the juice of 2 limes evenly over vegetables
26
Season with coarse salt
27
Drizzle platter with oil and serve
28
Yield: 4 servings