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Rio Grande Rub Steaks

Rio Grande Rub Steaks


  • 4 (8 to 10-ounce, 1-inch thick) sirloin strip steaks

  • 1 1/2 tablespoons (a palmful) ground Ancho chiles or dark chili powder

  • 1 1/2 tablespoons (a palmful) ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground cayenne pepper

  • 1 large red onion, cut into 4 thick slices

  • Extra-virgin olive or vegetable oil, to coat

  • Salt and pepper


Let steaks rest from refrigerator for a few minutes to take the chill off.

Preheat grill pan or indoor electric grill to high heat. Combine spice rub ingredients: ground Ancho chile, cumin, coriander, and cayenne. Rub spice blend into steaks.

Coat sliced red onion with a drizzle of oil. Season with salt and pepper.

Grill steaks and onion slices 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season steaks with salt. Top with separated rings of red grilled onions. Serve with hot Cracked Cornbread and Cheese Squares and Mexican Salad.