Cowboy Steaks with Onions
Serve these bad boys with a side of Yucca Fries (Yucca Fries (Yuca) for a bona fide foot stompin' good meal!
WINE: The chili rub and charred onions shout out for an equally zesty California Zinfandel. Look for such peppery, fruity examples as the Amici Cellars 2002 or a 1997 Alexander Valley or even the 2003 EOS.
Yield: 6 Servings Ready in 20 minutes
18 people trying soon
|1 1/2 tablespoonchile powder; pure|
|1 1/4 teaspooncayenne pepper|
|1 1/4 teaspoonground cumin|
|teaspoongarlic powder; (adjust to your liking)|
|1 teaspoondried oregano|
|freshly ground black pepper|
|6 poundbeef t-bone steaks; 1 lb each; cut 3/4 -inch thick|
|2 tablespoonvegetable oil; sliced crosswise 1/2 inch thick|
Cowboy Steaks with Onions Preparation
Combine chile powder, cayenne, cumin and oregano with 1 tablespoon of salt and 1 teaspoon of freshly ground black pepper. Rub the steaks all over with the spice mixture and place on a platter until they come to room temperature.
Light the grill or set oven to broil and place rack on top level. Lightly oil a broiling pan and place in oven to heat. Brush the onions with oil and season with salt and black pepper. If using a grill put onions over the hot fire until charred, about 8 minutes. If broiling, set aside.
Grill the steaks over the hot fire for 4 to 5 minutes per side for medium rare or broil the steaks 6-7 minutes a side on heated broiling pan along with oil coated onions. Place steaks on plates and top with the onions. Serve Yucca Fries on the side.
Adapted from Steven Raichlen.
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