Categories: Sonoma Lunch/Dinner Phase 1

Ingredients

• 4 teaspoons chili powder
• 1 teaspoon ground coriander
• 1 teaspoon cumin seeds
• 1/2 teaspoon black pepper
• 4 boneless beef ribeye steaks, cut 1 inch thick

Directions

1. For rub, in a small nonstick skillet cook and stir chili powder, coriander, cumin seeds, and pepper over medium heat for 1 minute; cool. Sprinkle spice mixture over both sides of steaks; rub in with your fingers.

2. For a charcoal grill, grill meat on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes for medium-rare (145°F) and 12 to 15 minutes for medium doneness (160°F), turning once halfway through grilling. Allow (For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.)

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