CHILI AND COFFEE-RUBBED STEAKS
Steps:
- Make the coffee rub: Toast the cumin seeds in a small dry skillet over low heat until fragrant, about 2 minutes, making sure to shake the pan frequently. Transfer to a spice grinder and finely grind. Mix the toasted cumin seeds with the ground coffee, 1 tablespoon salt, 1 1/2 tablespoons pepper, the chili powder and cinnamon in a small bowl.
- Blot the steaks dry. Brush the meat with a little canola oil. Spread the coffee rub on a baking sheet and roll the steaks in the mixture to coat, using about 1 tablespoon per steak. Cover and refrigerate 1 hour but no longer-otherwise, the meat will begin to cure.
- Preheat a grill to medium high. Drizzle a little canola oil on both sides of each steak, then grill 5 to 6 minutes per side for medium rare. Transfer the steaks to a cutting board and let rest 15 minutes before slicing.
GARLIC-AND-CHILI-RUBBED STEAKS
Categories Beef Garlic Marinate Backyard BBQ Steak Spice Summer Grill Grill/Barbecue Gourmet
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.
- Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.
- Prepare grill.
- Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Transfer steaks to plates and let stand 5 minutes.
CHILI-RUBBED STEAK TACOS
Provided by Ellie Krieger
Categories main-dish
Time 47m
Yield 12 Tacos (serving size is 2 tacos)
Number Of Ingredients 18
Steps:
- In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
- Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
- Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.
- Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.
Nutrition Facts : Calories 386 calorie, Fat 16 grams, SaturatedFat 3.5 grams, Cholesterol 46 milligrams, Sodium 258 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 21 grams, Sugar 4 grams
GRILLED MARINATED GARLIC AND CHILI RUBBED STRIP LOIN STEAKS
Plan ahead the steaks have to marinade overnight or up to 2 days. If you are making more than 4 steaks then double the chili rub. You can also broil these in the oven. These steaks are AMAZING!
Provided by Kittencalrecipezazz
Categories Steak
Time 36m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl mash the garlic cloves with 1 teaspoon salt to make a paste, then add in chili powder, cumin, honey and Worcestershire sauce; mix to make a paste.
- Arrange the steaks on a plate or platter and rub both sides of the steaks with the chili paste.
- Transfer the steaks to a large resealable plastic bag.
- Refrigerate for 24 hours (or up to 2 days). Remove the steaks 1 hour and 15 minutes and let sit at room temperature (this is IMPORTANT, the steaks must stay out at room temperature before grilling!).
- Prepare the grill.
- Grill the steaks about 5-6 minutes on each side for medium-rare.
Nutrition Facts : Calories 39.7, Fat 0.8, SaturatedFat 0.1, Sodium 787.3, Carbohydrate 9.3, Fiber 1.4, Sugar 4.9, Protein 0.7
GARLIC AND CHILI-RUBBED BUFFALO STEAKS
Number Of Ingredients 7
Steps:
- Combine garlic and salt in a small bowl; mash to a paste. Add chili powder, cumin, and sugar; mix well. Stir in Worcestershire. Arrange steaks on a plate large enough to hold them in one layer. Rub both sides of steaks with chili paste. Transfer to a zip-lock plastic bag and refrigerate for at least 4 hours and up to 2 days. Grill steaks on an oiled rack 5 inches over glowing coals, 5 minutes per side for medium rare. Transfer to serving plates and let rest 5 minutes. Note: Also great on beef steaks and chicken.
Nutrition Facts : Nutritional Facts Serves
GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER
As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.
Provided by Chef John
Time 3h25m
Yield 2
Number Of Ingredients 13
Steps:
- Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
- Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
- Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
- Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
- Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
- Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
- Remove from the grill and top with garlic-lime butter.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g
GARLIC AND CHILI RUBBED STEAKS
These is a wonderful, highly spiced recipe. Not recommended for the fair-hearted. The longer the marinade time the better in flavour. I have marinated up to 3 days and they turned out beautifully.
Provided by Abby Girl
Categories Steak
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using wax paper, mash the garlic to a paste with the salt.
- In a small bowl, combine rest of ingredients. Arrange steaks on a platter and rub both sides with the chili paste.
- Marinate steaks 2 - 3 days.
Nutrition Facts : Calories 29, Fat 0.8, SaturatedFat 0.1, Sodium 766.2, Carbohydrate 6.5, Fiber 1.4, Sugar 2.6, Protein 0.7
CHILI-RUBBED RIB-EYE STEAKS
Provided by Stephan Pyles
Categories Beef Backyard BBQ Steak Hot Pepper Summer Tailgating Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
- Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare. Serve steaks with pico de gallo.
CHILI LIME RUBBED STEAK RECIPE
Yield 6
Number Of Ingredients 10
Steps:
- In a small mixing bowl, combine chili powder, garlic powder, cumin, coriander, oregano, salt, pepper, lime juice, and olive oil.
- Rub mixture deep into both sides of the steak.
- Set seasoned steaks on a plate and let rest for 10 minutes.
- Meanwhile, preheat your grill or pan to medium-high heat.
- Place steaks on hot grill or pan.
- Cook for 5-7 minutes on each side, or until they reach desired wellness.
Nutrition Facts : Servingsize 1 serving
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