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Grilled Chile-Rubbed Sirloin Steak
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Serves 6
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Ingredients:
3 tablespoons ancho chile powder
2 tablespoons paprika
1/4 cup packed dark brown sugar
1 tablespoon southwest seasoning
1 tablespoon garlic salt
1 tablespoon onion salt
1 tablespoon salt
1 teaspoon cumin
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
Olive oil
6 sirloin steaks
Directions:
In a bowl mix chile powder, paprika, sugar, southwest seasoning, garlic salt, onion salt, salt, cumin dry mustard and cayenne pepper, stirring well to thoroughly combine. Rub steaks completely on both sides with olive oil. Pat chile mixture into steaks, evenly coating on all sides, Transfer steaks to a large plate, cover with plastic wrap and refrigerate for at least 8 hours.
When ready to grill the steaks, prepare the barbecue. When the coals are hot, grill the steaks on oiled grill racks, about 8 to 10 minutes on each side for medium-rare.
Allow steaks to stand 5 minutes before slicing on the diagonal to serve.
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In a bowl mix chile powder, paprika, sugar, southwest seasoning, garlic salt, onion salt, salt, cumin dry mustard and cayenne pepper, stirring well to thoroughly combine. Rub steaks completely on both sides with olive oil. Pat chile mixture into steaks, evenly coating on all sides, Transfer steaks to a large plate, cover with plastic wrap and refrigerate for at least 8 hours.
When ready to grill the steaks, prepare the barbecue. When the coals are hot, grill the steaks on oiled grill racks, about 8 to 10 minutes on each side for medium-rare.
Allow steaks to stand 5 minutes before slicing on the diagonal to serve.
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