Farm Report

Rio Grande Rub Steaks

Makes 4 servings


  • (8 to 10-oz., 1-inch thick) sirloin strip steaks
  • 1 1/2 T (a palmful) ground Ancho chiles or dark chili powder
  • 1 1/2 T (a palmful) ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cayenne pepper
  • 1 large red onion, cut into 4 thick slices
  • Extra-virgin olive or vegetable oil, to coat
  • Salt and pepper


  1. Let steaks rest from refrigerator for a few minutes to take the chill off.
  2. 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.
  3. Coat sliced red onion with a drizzle of oil. Season with salt and pepper.
  4. 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.


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