EEE Cooks: Chile Rubbed Steak (Recipe)

Chile Rubbed Steak

We try a southwestern style, dry spice rub as an alternative to the wet marinade we use for steak burritos. The meat is rubbed and refrigerated early in the day and then cooked quickly for a simple dinner. The resulting spicy, flavorful meat is delicious!

Servings and Times

Serves: 3

Preparation Time: 10 minutes

Inactive Time: 6 hours

Cooking Time: 10 minutes

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Ingredients

1 pound boneless, sirloin steak

1 teaspoon shallots

2½ teaspoons from 2 large cloves garlic

1 teaspoon mix of ground ancho and chipotle chile powder

2 teaspoons kosher salt

1 teaspoon ground cumin

1 teaspoon coarse ground black pepper

½ tablespoon dark brown sugar

½ teaspoon ground cayenne pepper

½ tablespoon canola oil

We make the rub in the morning and begin marinating the meat. In a medium bowl, we combine the shallots, garlic, chile powders, salt, cumin, black pepper, brown sugar, and cayenne pepper. We stir with a fork.

We place the steak in a large resealable plastic bag and then wash our hands and put on clean disposable gloves. We rub the mixture on both sides of the meat and then discard the gloves. We seal the bag and refrigerate on a large plate. We leave the steak to marinate for 6 hours.

Thirty minutes before we want to cook the steak, we remove it from the refrigerator.

We heat a large pan over medium high heat and preheat the broiler. When the pan is hot, we pat the meat dry with paper towels, add the oil, then the steak to the pan. We cook for 3 minutes on each side.

We transfer the meat with tongs to a foil covered cookie sheet. The meat is getting dark quickly from the sugar in the rub and infusing the air with the wonderful spicy fumes (we open the windows!) so we finish cooking the steak in the broiler for another couple of minutes on each side.

We want the meat to reach 130° F with our meat thermometer. We set it aside on a clean plate to rest for a few minutes before slicing it thin and serving.

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