Food Network UK

Rio Grande rub steaks

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Ingredients

  • For the steak:

  • 4 (225g-250g, 2 1/2-cm thick) sirloin strip steaks
  • 1 1/2 tbsps (a palmful) chilli powder
  • 1 1/2 tbsps (a palmful) ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cayenne pepper
  • 1 large red onion, cut into 4 thick Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices
  • Extra virgin olive or vegetable oil, to coat
  • Salt
  • Freshly ground black pepper

  • For the cracked corn and cheese squares:

  • 1 (230g) package corn muffin mix, mixed to package directions
  • Softened Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , to grease baking dish
  • 150g Monterey Jack or spicy cheese, cut into 1-cm cubes
  • 100g frozen corn kernels
  • 1 spring onion, thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced

  • For the Mexican salad:

  • 2 ripe avocados
  • 3 vine-ripened tomatoes
  • 1/2 sweet onion, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please Chopped coriander, about 2 tbsps
  • 2 limes
  • Coarse salt
  • Extra virgin olive oil, for drizzling

Use imperial measurements

Method

How to make Rio Grande rub steaks

Steaks:

1) Let steaks rest from the refrigerator for a few minutes to take the chill off. Preheat a griddle pan or outdoor barbecue to high heat. Combine the spice rub ingredients: chilli, cumin, coriander and cayenne. Rub the spice Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend into the steaks.

2) Coat the Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced red onion with a drizzle of oil. Season with salt and pepper.

3) Griddle or barbecue the steaks and onion Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices for 5 minutes on each side. Remove from heat. Let the meat stand for 5 minutes for the juices to redistribute. Season the steaks with salt. Top with separated rings of the onion.

Serve with hot cracked corn and cheese squares and Mexican Salad.

Cracked corn and cheese squares:

1) Preheat the oven to 200C/Gas 6.

2) Grease a 20-cm square baking dish with Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter . Stir the cheese, corn and spring onions into the prepared packaged corn muffin batter.

3) Pour the batter into the baking dish and bake until golden, about 15 to 18 minutes.

Mexican salad:

1) Cut the avocados in half, remove the pits and scoop out the flesh with a spoon. Wedge the avocados and pile in the centre of a large platter.

2) Seed and wedge the tomatoes and arrange them around the avocados. Spread the Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced onion over the platter. Sprinkle with cilantro. Squeeze the juice of two limes evenly over the salad. Season with coarse salt.

Drizzle the platter with oil and serve.