Spicy Barbecued Rib-Eye Steaks With Smoked Vegetable Salsa

Spicy Barbecued Rib-Eye Steaks With Smoked Vegetable Salsa
Spicy Barbecued Rib-Eye Steaks With Smoked Vegetable Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2/3

    cup dark brown sugar - (packed)

  • 1/3

    cup coarse salt

  • 1/4

    cup chili powder

  • 1/4

    cup coarsely-ground black pepper

  • 1

    tablespoon ground cumin

  • 2

    teaspoons ground coriander

  • 1

    teaspoon ground cloves

  • 9

    garlic cloves pressed

  • 8

    boneless rib-eye steaks - (16 oz ea)

  • 3/4

    cup corn oil

  • Smoked Vegetable Salsa (see recipe)

Directions

Mix first 7 ingredients in medium bowl. Using fork, mash in garlic. Using 3 tablespoons spice mixture for each steak, rub spices onto both sides of steaks. Whisk corn oil into remaining spice mixture; set oil rub aside. Place steaks in two 13- by 9- by 2-inch glass dishes. Cover; chill steaks and oil rub at least 4 hours and up to 1 day. Prepare barbecue (medium-high heat). Brush steaks with some of oil rub. Grill steaks to desired doneness, brushing occasionally with oil rub, about 5 minutes per side for medium-rare; let stand 5 minutes. Serve with Smoked Vegetable Salsa. This recipe yields 8 servings. What to drink: Beckmen Vineyards 2000 Syrah, Estate, Santa Ynez Valley, or another light-bodied Syrah.

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