Roadhouse Steaks with Ancho Chile Rub

We had this last night. We didn't use beef tenderloin because we shop at the Kroger which doesn't sell tenderloin and has no meat counter. So we subbed flank steak for it.

It took D about 2-3 minutes to prepare the rub. We had it with the CL suggestion of Peannutty Couscous and Broccoli. Now I didn't think the Couscous went with the steak. It was Asian meets Southwest. But both were good and I would have both again. Just not together.

Roadhouse Steaks with Ancho Chile Rub

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
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.
Yield: 4 servings (serving size: 1 steak)

CALORIES 177 (36% from fat); FAT 7.1g (sat 2.4g,mono 2.6g,poly 0.4g); PROTEIN 22.3g; CHOLESTEROL 59mg; CALCIUM 34mg; SODIUM 441mg; FIBER 1g; IRON 2.1mg; CARBOHYDRATE 3.9g

Cooking Light, MAY 2006