Ancho Rubbed Steaks With Clemetine Red Onion Salsa Recipes

RIO GRANDE RUB STEAKS

Steps:

• Let steaks rest from refrigerator for a few minutes to take the chill off.
• 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.
• Coat sliced red onion with a drizzle of oil. Season with salt and pepper.
• 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. Serve with hot Cracked Cornbread and Cheese Squares and Mexican Salad.
• Preheat oven to 400 degrees F. Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.
• Pour batter into baking dish and bake at 400 degrees F until golden, 15 to 18 minutes.
• Yield: 4 + servings
• Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve.
• Yield: 4 servings

ANCHO-RUBBED STEAKS WITH CLEMETINE-RED ONION SALSA

Steps:

• Mix clementines, red onion, cilantro, 1 1/2 tablespoons olive oil, and white wine vinegar in small bowl. Season salsa to taste with salt and pepper.
• Combine chile powder and cayenne in small bowl. Sprinkle chile mixture and salt on both sides of steaks. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Cook steaks to desired doneness, about 3 minutes per side for medium-rare. Serve steaks with salsa.

ANCHO CHILE RUB

Steps:

• Mix thoroughly.
• To use: coat meat liberally with rub and wrap with plastic wrap for up to 12 hours in the refrigerator.
• Bring meat to room temp before cooking.
• Enough rub here for 3-5 pounds meat.

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA

Steps:

• Dry rub:
• Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
• Steak and salsa:
• Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8-10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
• Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
• Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.
• Do Ahead
• Salsa can be made 1 day ahead. Cover and chill.