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Chile-Rubbed, Grilled Rib Eye Steak

Source of Recipe


From "Jane Butel's Quick & Easy Southwestern Cookbook"






List of Ingredients



• 1-1/2 to 2 lbs. rib eye steaks, 1-inch thick
  
• 1/2 medium lemon
  
• 2 tsp ground pure hot red chile
  
• 2 cloves garlic, minced (or 1 tsp garlic granules or powdered garlic)
  
• Ground black pepper
  






Instructions



1. Trim any excess fat off the edge of the meat. To prevent curling, cut every 2 inches about 1/4-inch deep into the flesh. Prepare the outdoor grill, or preheat the broiler or stovetop grill to high.
   
   
2. Squeeze the lemon on both sides of each steak. Combine the chile and garlic, and rub half of the mixture on each side. Add several grinds of pepper to each.
   
   
3. Cook for 7 minutes on one side and 6 minutes on the other. Serve at once.
   
   Makes 3 to 4 servings.
   
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   VARIATION: While grilling the steak, sauté 6 to 8 mushrooms in a tablespoon of butter until soft; top the steak before serving. For a delicious garnish, add warm parched green chile (fresh, frozen or canned) to the top of the steak.