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Charred Steaks with Chili Rub
Makes: 4 servings
4 (8 ounces) lean boneless top loin steaks, fat trimmed (shell steaks)
1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce or FRANK'S RedHot® XTRA HOT Cayenne Pepper Sauce
1/4 cup Brown sugar
2 Tbsp. ground chili powder
1 Tbsp. steak seasoning
<p>PLACE steaks into deep dish. Mix remaining ingredients into a thin paste.</p><p>RUB spice mixture over steaks, coating evenly. Marinate in refrigerator 1 hour.</p><p>GRILL steaks over medium-high heat for 15 min. or until medium-rare (140°F in center), turning once halfway. Let steak rest 10 min. before slicing. Splash with more RedHot Sauce to taste.</p>
Makes: 4 servings
4 (8 ounces) lean boneless top loin steaks, fat trimmed (shell steaks)
1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce or FRANK'S RedHot® XTRA HOT Cayenne Pepper Sauce
1/4 cup Brown sugar
2 Tbsp. ground chili powder
1 Tbsp. steak seasoning
<p>PLACE steaks into deep dish. Mix remaining ingredients into a thin paste.</p><p>RUB spice mixture over steaks, coating evenly. Marinate in refrigerator 1 hour.</p><p>GRILL steaks over medium-high heat for 15 min. or until medium-rare (140°F in center), turning once halfway. Let steak rest 10 min. before slicing. Splash with more RedHot Sauce to taste.</p>
Charred Steaks with Chili Rub
Makes:
4 servings
Prep Time: 5 min
Cook Time: 15 min
Ingredients
- 4 (8 ounces) lean boneless top loin steaks, fat trimmed (shell steaks)
- 1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce or FRANK'S RedHot® XTRA HOT Cayenne Pepper Sauce
- 1/4 cup Brown sugar
- 2 Tbsp. ground chili powder
- 1 Tbsp. steak seasoning
Directions
PLACE steaks into deep dish. Mix remaining ingredients into a thin paste.
RUB spice mixture over steaks, coating evenly. Marinate in refrigerator 1 hour.
GRILL steaks over medium-high heat for 15 min. or until medium-rare (140°F in center), turning once halfway. Let steak rest 10 min. before slicing. Splash with more RedHot Sauce to taste.
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