Rio Grande Rub Steaks With Cracked Corn and Cheese Squares & |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Recipe Courtesy Rachael Ray Ingredients:
4 (8 -10 ounce) sirloin strip steaks, 1-inch thick |
1 1/2 tablespoons a palmful ground ancho chilies or 1 1/2 tablespoons dark chili powder |
1 1/2 tablespoons a palmful ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon ground cayenne pepper |
1 large red onion, cut into 4 thick slices |
extra virgin olive oil or vegetable oil, to coat |
salt |
pepper |
1 (8 1/2 ounce) package corn muffin mix, mixed to package directions |
softened butter, to grease baking dish |
1/3 lb monterey jack cheese or 1/3 lb monterey jack pepper cheese, cut into 1/4-inch dice |
1/2 cup frozen corn kernels |
1 scallion, thinly sliced |
2 ripe avocados |
3 vine-ripe tomatoes |
1/2 sweet onion, sliced |
about 2 tablespoons chopped cilantro |
2 limes |
coarse salt |
extra virgin olive oil, for drizzling |
Directions:
1. RIO GRANDE RUB STEAKS:.
2. Let steaks rest from refrigerator for a few minutes to take the chill off.
3. Preheat grill pan or indoor electric grill to high heat. Combine spice rub ingredients: Ancho chile, cumin, coriander, and cayenne. Rub spice blend into steaks.
4. Coat sliced red onion with a drizzle of oil. Season with salt and pepper.
5. 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 onions. Serve with hot Cracked Cornbread and Cheese Squares and Mexican Salad.
6. CRACKED CORN AND CHEESE SQUARES:.
7. Preheat oven to 400°F Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.
8. Pour batter into baking dish and bake at 400°F until golden, 15 to 18 minutes.
9. Yield: 4+ servings.
10. MEXICAN SALAD:.
11. Cut avocados in half, working around the pit. Separate the 2 halves. Remove the pit and scoop out avocado flesp with a spoon. Wedge avocados in a pile in the center of a large plater. Seed the wedge tomatoes and arrange around the avocados. Spread slices 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.
12. Yield: 4 servings.
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