Grilled Steak with New Mexican Chile Rub

Name: Grilled Steak with New Mexican Chile Rub
Yield: Serves 6 to 8
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 2 teaspoons, tomato paste; 2 teaspoons, fish sauce; 1 1/2 teaspoons, kosher salt; 1/2 teaspoon, onion powder; 1/2 teaspoon, garlic powder; 2 (1 1/2- to 1 3/4 pound), boneless shell sirloin steaks, 1 to 1 1/4 inches thick; 2 , dried New Mexican chiles, stemmed, seeded, and flesh torn into 1/2-inch pieces; 4 teaspoons, cumin seeds; 4 teaspoons, coriander seeds; 1/2 teaspoon, red pepper flakes; 1/2 teaspoon, black peppercorns; 1 tablespoon, sugar; 1 tablespoon, paprika; 1/4 teaspoon, ground cloves; , Vegetable oil spray

5 comments

Appears in Cook's Illustrated May/June 2012, America's Test Kitchen TV

Done wrong, this dish resembles a dusty old boot. But apply some science with your rub and it’s a bold way to dress up a less expensive cut.

SERVES6 to 8

TIME1½ hours, plus 1 hour salting

has video

WHY THIS RECIPE WORKS

In this recipe, we use a two-stage rub to make the most of a comparatively inexpensive steak, the shell sirloin. We started with a savory rub of salt, onion powder, garlic powder, fish sauce, and tomato paste. This umami-rich rub made the s...

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