Rio Grande Rub Steaks

Ingredients

• 2  avocados ripe
• 4 servings butter softened
• 4 servings cracked cornbread and cheese squares 
• 1.5 tablespoons chili powder dark a palmful
• 2 tablespoons cilantro leaves chopped
• 4 servings coarse salt 
• 0.5 cup corn kernels frozen
• 8.5 ounce corn muffin mix mixed
• 4 servings extra virgin oil for drizzling
• 0.5 teaspoon ground pepper 
• 1 teaspoon ground coriander 
• 1.5 tablespoons ground cumin a palmful
• 2  limes 
• 0.3 pound pepper jack cut into 1/4-inch dice
• 1 large onion red thick cut into 4 slices
• 4 servings mexican salad 
• 4 servings salt and pepper 
• 1  scallions thinly sliced
• 32 ounce sirloin strip steaks 
• 0.5  onion sweet sliced
• 4 servings vegetable oil extra-virgin
• 3  vine-ripe tomatoes 

Equipment

• oven
• baking pan
• grill
• grill pan

Directions

1. Watch how to make this recipe.
2. Let steaks rest from refrigerator for a few minutes to take the chill off.
3. Preheat grill pan or indoor electric grill to high heat.
4. Combine spice rub ingredients: ground Ancho chile, cumin, coriander, and cayenne. Rub spice blend into steaks.
5. Coat sliced red onion with a drizzle of oil. Season with salt and pepper.
6. Grill steaks and onion slices 5 minutes on each side.
7. Remove from heat.
8. Let meat stand 5 minutes for juices to redistribute. Season steaks with salt. Top with separated rings of red grilled onions.
9. Serve with hot Cracked Cornbread and Cheese Squares and Mexican Salad.
10. Preheat oven to 400 degrees F. Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.
11. Pour batter into baking dish and bake at 400 degrees F until golden, 15 to 18 minutes.