Recipe of the Week! Roadhouse Steaks with Ancho Chile Rub

Can you just smell the grill? For me it's charcoal. You just can't beat the flavor! (In my opinion!) Sure I love the convenience of gas, but nothing makes people salivate more than the smell of the BBQ...
I grabbed this recipe off of CookingLight.com and L.O.V.E. everything they have to offer. It's always easy, always satisfying and always a healthier approach to preparing a meal, versus being too 'health crazy'. In this recipe you'll fine ancho chile powder which is made from ground, smoked, dried poblano peppers, and it gives this rub a subtle smoky heat. For a milder flavor, cut back on the ground black pepper or ancho chile powder, and omit the ground red pepper.
For a hearty steak meal, feel free to pair it with a great red wine such as Barefoot Shiraz.
Total time: 32 minutes.

Yield

4 servings (serving size: 1 steak)

Ingredients

• 1 tablespoon freshly ground black pepper
• 2 teaspoons ancho chile powder
• 4 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, minced
• 4 (4-ounce) beef tenderloin steaks, trimmed
• Cooking spray

Preparation

Prepare grill.

Combine first 8 ingredients in a small bowl. Rub spice mixture evenly over steaks; let stand 10 minutes.

Place steaks on a grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness.