Spicy Barbecued Rib-Eye Steaks with Smoked Vegetable Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Brush thick slices of country-style bread with olive oil and grill until golden, about two minutes per side. Serve alongside steaks. What to drink: Beckmen Vineyards 2000 Syrah, Estate, Santa Ynez Valley, or another light-bodied Syrah. Ingredients:
2/3 cup (packed) dark brown sugar |
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 16-ounce boneless rib-eye steaks |
3/4 cup corn oil |
smoked vegetable salsa |
Directions:
1. 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 13x9x2-inch glass dishes. Cover; chill steaks and oil rub at least 4 hours and up to 1 day.
2. 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 .
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