Rio Grande Spice Rub Strip Steaks WITH Cracked Corn and Cheese Squares AND Mexican Fiesta Salad

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • Steak:
  • 4 strip steaks
  • 1 1/2 tsp ancho chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1 large red onion, cut into 4 thick slices
  • olive oil
  • salt and pepper
  • Corn:
  • 1 package corn muffin mix
  • softened butter
  • 1/3 lb Monterey Jack, 1/4-inch diced
  • 1/2 cup frozen corn kernels
  • 1 scallion, sliced thin
  • Salad:
  • 2 ripe avocados
  • 3 vine-ripe tomatoes
  • 1/2 sweet onion, sliced
  • 2 tbsp chopped cilantro
  • 2 limes, halved
  • salt
  • olive oil

Directions

  1. Steaks:

  2. Remove steaks from fridge and let them rest for a few minutes.

  3. Preheat grill pan to high. Combine ancho chili powder, cumin, coriander and cayenne and rub well into steaks.

  4. Coat red onion slices in a drizzle of oil. Season with salt and pepper.

  5. Grill steaks and onion slices, 5 minutes on each side. Remove from heat. Season with salt.

  6. Corn:

  7. eheat oven to 400. Grease an 8-inch square dish with butter. In a mixing bowl, stir cheese, corn and scallions into corn muffin batter. Pour into dish and bake 15-18 minutes.

  8. Salad:

  9. Cut avocados in half. Separate and remove pit. Scoop out avocado halves with a spoon. Cut avocados into wedges and pile in center or a large platter. Seed and wedge tomatoes and arrange around the avocados. Arrange sliced onion over platter and sprinkle all with cilantro.

  10. Squeeze the juices of 2 limes evenly over vegetables. Season with salt and drizzle with olive oil.

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