Works best with a flat iron steak but use on any steak that you think would work well with a chile rub. The chipotle powder brings the flavor of smoked smoked jalapenos, the New Mexico brings a little more earthy heat. The chile powder brings that texas invented mixture of pepprers along with other ingredients depending on whose chile powder you use. You'll have to experiment to find which is best for you.
Mix all of the dry ingredients until thoroughly blended. sprinkle over steak and rub in. Suggest using rubber or kitchen grade laytex gloves. Cover or place in zip lock bag and place in refrigerator between 30 minutes to 2 days. Longer the better. Before putting meat on heat source drizzle with vegetable oil and rub in. Cook as desired.
For a little less heat substitute ancho or California chile powder for the New Mexico chile powder.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1081g)|
|Recipe Makes: 4|
|Calories from Fat: 1502 (100%)|
|Amt Per Serving||% DV|
|Total Fat 168.7g||225 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 106.4g|
|Polyunsanturated Fat 47.6g|
|Cholesterol 0mg||0 %|
|Sodium 194.9mg||7 %|
|Potassium 88.1mg||2 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 1.7g|
|Protein 0.7g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1502
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