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