Spiced Up Steak Recipes

SWEET-AND-SPICY STEAK

Steps:

• Rub four 8-ounce filets mignons with Pepper-Ancho Rub on one side; drizzle with vegetable oil. Grill rub-side down over high heat, about 4 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot and grill 4 more minutes (for medium-rare), brushing often with Mint Glaze (recipe below). Top with more glaze.
• Whisk all of the ingredients in a bowl.
• Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.

STRIP STEAK WITH SPICED SALT

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with foil. Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool. Transfer to a spice grinder and pulse several times. (The spiced salt can be made up to 1 week ahead; store in an airtight container.)
• Remove the steaks from the refrigerator about 1 hour before grilling to bring to room temperature; sprinkle each side with 1/2 teaspoon of the prepared spiced salt, then cover with plastic wrap and set aside.
• Preheat a grill to high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners. Wipe the salt off the steaks and pat dry; brush lightly with olive oil. Grill over direct heat until marked on the bottom, about 2 minutes, then rotate 90 degrees F and cook 2 more minutes. Flip the steaks and repeat on the other side, then transfer to the cooler side of the grill (indirect heat); cook 5 more minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.
• Meanwhile, grill the tomatoes over direct heat, turning, until marked, about 5 minutes. Serve with the steaks and the remaining spiced salt.

SPICED STEAK KEBABS

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine oil, cumin, and coriander; season with salt and pepper.
• Alternately thread steak, bell pepper, onion, and mushrooms onto ten 8-inch skewers. Brush with oil mixture and grill until steak is medium-rare and vegetables are lightly charred, 6 to 8 minutes, turning occasionally. Refrigerate 4 kebabs, up to 3 days, for later use. Serve remaining kebabs with lime wedges.

SPICED STEAK WITH ROASTED POTATOES & ONIONS

Steps:

• Mix chili powder, oregano and 1/2 tsp. black pepper; rub onto both sides of steak. Refrigerate 30 min.
• Heat oven to 425ºF. Combine potatoes, onions, garlic, oil and remaining black pepper. Place in shallow foil-lined pan. Bake 40 to 45 min. or until potatoes are golden brown and onions are tender, stirring after 25 min.
• Chop chipotle pepper finely; place in small bowl. Add sour cream, barbecue sauce and 1-1/2 tsp. of the reserved adobo sauce; mix well. Refrigerate until ready to use.
• Heat grill. Grill steak 5 to 7 min. on each side or until medium doneness (160ºF), brushing with remaining 1 Tbsp. reserved adobo sauce for the last minute of grilling on each side. Remove meat from grill; let stand 10 min.
• Cut steak across the grain into thin slices. Serve with potatoes, onions and sour cream sauce.

SPICY HAM SLICE/STEAK

Steps:

• Prick ham slice with a fork all over to make holes and slash the edges so it won't curl during baking.
• Place in baking dish just big enough to hold slice.
• Mix all other ingredients together well and pour over ham.
• Marinate at least 30 minutes but can be longer (some times I do it in a baggie overnight).
• Put in 350* oven, bake for about 30 minutes. Mmmm!

HOMEMADE STEAK SEASONING

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year.

STEAK MIX-UP

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Add the sliced sirloin and salt, pepper, garlic powder and onion powder to taste. Stir and saute for 5 to 10 minutes, or until meat is well browned.
• Then add the onion and saute for 5 more minutes. Then stir in the chile peppers OR bell peppers, tomatoes, soup and milk. Mix this all together well, reduce heat to low and simmer for 10 to 15 minutes, stirring often.