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Rio Grande Rub Steaks With Cracked Corn and Cheese Squares & Recipe

Rio Grande Rub Steaks With Cracked Corn and Cheese Squares & Recipe

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Rio Grande Rub Steaks With Cracked Corn and Cheese Squares &

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Ingredients:

Serving

4 (8 -10 oz) sirloin strip steaks, 1-inch thick
1 1/2 tbsp a palmful ground ancho chilies or 1 1/2 tbsp dark chili powder
1 1/2 tbsp a palmful ground cumin
1 tsp ground coriander
1/2 tsp ground cayenne pepper
1 large red onion , cut into 4 thick slices
extra virgin olive oil or vegetable oil, to coat
salt
pepper
1 (8 1/2 oz) package corn muffin mix, mixed to package directions
softened butter , to grease baking dish
1/3 lb monterey jack cheese
1/2 cup frozen corn kernels
1 scallion, thinly sliced
2 ripe avocados
3 vine-ripe tomatoes
1/2 sweet onion, sliced
about 2 tbsp chopped cilantro
2 limes
coarse salt
extra virgin olive oil, for drizzling

Directions:

RIO GRANDE RUB STEAKS:.
Let steaks rest from refrigerator for a few minutes to take the chill off.
Preheat grill pan or indoor electric grill to high heat. Combine spice rub ingredients: Ancho chile, cumin, coriander, and cayenne. Rub spice blend into steaks.
Coat sliced red onion with a drizzle of oil. Season with salt and pepper.
Grill steaks and onion slices 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season steaks with salt. Top with separated rings of red onions. Serve with hot Cracked Cornbread and Cheese Squares and Mexican Salad.
CRACKED CORN AND CHEESE SQUARES:.
Preheat oven to 400°F Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.
Pour batter into baking dish and bake at 400°F until golden, 15 to 18 minutes.
Yield: 4+ servings.
MEXICAN SALAD:.
Cut avocados in half, working around the pit. Separate the 2 halves. Remove the pit and scoop out avocado flesp with a spoon. Wedge avocados in a pile in the center of a large plater. Seed the wedge tomatoes and arrange around the avocados. Spread slices onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt, drizzle platter with oil and serve.
Yield: 4 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	439.58 Kcal (1840 kJ)
Calories from fat	265.49 Kcal
		% Daily Value*
Total Fat	29.5g	45%
Cholesterol	60.09mg	20%
Sodium	358.18mg	15%
Potassium	838.96mg	18%
Total Carbs	28.32g	9%
Sugars	6.26g	25%
Dietary Fiber	10.07g	40%
Protein	21.67g	43%
Vitamin C	26.2mg	44%
Vitamin A	0.4mg	13%
Iron	2.5mg	14%
Calcium	334.4mg	33%

Amount Per 100 g
Calories	142.9 Kcal (598 kJ)
Calories from fat	86.31 Kcal
		% Daily Value*
Total Fat	9.59g	45%
Cholesterol	19.53mg	20%
Sodium	116.44mg	15%
Potassium	272.74mg	18%
Total Carbs	9.21g	9%
Sugars	2.03g	25%
Dietary Fiber	3.27g	40%
Protein	7.05g	43%
Vitamin C	8.5mg	44%
Vitamin A	0.1mg	13%
Iron	0.8mg	14%
Calcium	108.7mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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