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Carne Asada with Mexican Grill Rub

Courtesy San Antonio Express-News Website_images_carne_asada_tacos

Makes 6 servings

Mexican grill rub
2 tablespoons chili powder
4 teaspoons garlic salt
2 1/2 teaspoons onion powder
2 teaspoons ground cumin
1 1/2 teaspoons oregano leaves, crushed
3/4 teaspoon cayenne pepper

3 well-trimmed beef rib-eye steaks, cut 1inch thick
Lime wedges
Flour or corn tortillas, warmed, optional

  1. In small jar or bowl, combine all rub ingredients; mix until blended. (Makes about 1/4 cup.) Remove 2 tablespoons for steaks; cover and reserve remaining rub for later use, as desired, remixing spices before using.
  2. Press 1teaspoon rub onto each side of steaks. Grill over medium-hot (ash-covered) coals 11 to 14 minutes or until desired doneness, turning once. Carve into slices; drizzle with lime juice. Serve with tortillas, if desired.

Tip: Serve Carne Asada with colorful grilled peppers. To grill, cut red and yellow bell peppers lengthwise into quarters; remove seeds. Brush lightly with olive oil; grill over medium-hot coals 12 to 15 minutes or until tender, turning once.