Garlic and Chili Rubbed
Steaks
- 2 T chili powder
- 2 large garlic cloves, chopped and mashed to a paste
- 1 t salt
- 1 t ground cumin
- ¾ t sugar
- 3 ½ T Worcestershire sauce
- four 1-inch thick strip or shell steaks (Eli likes London Broil
cut)
In a small bowl stir together chili powder, garlic paste, cumin and sugar and stir in Worcestershire sauce
to make a paste.
Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steak with chili
paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2
days.
Prepare grill.
Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium rare.
Transfer steaks to plates and let stand 5 minutes.
Serves 4.
*We both like this recipe so hot it almost hurts - so we modified the ingredients as follows:
- 4 or 5 T chili powder
- 2 t ground cumin
- 1 ½ T chili flakes
- 7 T Worcestershire sauce
- 1 T ground cayenne pepper
- 2 t Chinese hot chili oil
This is truly hot, so be careful....We see recipes as merely a starting point
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