Cowboy Steaks With Onions |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Serve these bad boys with a side of Yucca Fries (Yucca Fries (Yuca) Yucca Fries (Yuca)) for a bona fide foot stompin' good meal! Adapted from Steven Raichlen. WINE: The chili rub and charred onions shout out for an equally zesty California Zinfandel. Look for such peppery, fruity examples as the Amici Cellars 2002 or a 1997 Alexander Valley or even the 2003 EOS. Ingredients:
1 1/2 tablespoons pure chile powder |
1 1/4 teaspoons cayenne pepper |
1 1/4 teaspoons ground cumin |
1/2-1 teaspoon garlic powder (adjust to your liking) |
1 teaspoon dried oregano |
kosher salt |
fresh ground black pepper |
6 (1 lb) beef t-bone steaks, cut 3/4 -inch thick |
2 large onions, sliced crosswise 1/2 inch thick |
2 tablespoons vegetable oil |
Directions:
1. Combine chile powder, cayenne, cumin and oregano with 1 tablespoon of salt and 1 teaspoon of freshly ground black pepper. Rub the steaks all over with the spice mixture and place on a platter until they come to room temperature.
2. Light the grill or set oven to broil and place rack on top level. Lightly oil a broiling pan and place in oven to heat. Brush the onions with oil and season with salt and black pepper. If using a grill put onions over the hot fire until charred, about 8 minutes. If broiling, set aside.
3. Grill the steaks over the hot fire for 4 to 5 minutes per side for medium rare or broil the steaks 6-7 minutes a side on heated broiling pan along with oil coated onions. Place steaks on plates and top with the onions. Serve Yucca Fries (Yucca Fries (Yuca) Yucca Fries (Yuca)) on the side.
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