↞ recipe box start page
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
Sweet-And-Spicy Rub
4 Tbs. brown sugar, onion powder, garlic powder, herbes de Provence and dried oregano
2 Tbs. mild paprika, mustard powder and kosher salt
4 tsp. cayenne and ground coriander
2 tsp. black pepper
Marinated Rib-Eye Steaks
4 rib-eye steaks, 10 to 14 oz each
Extra-virgin olive oil
Grilled Onions
3 medium yellow onions, trimmed and peeled, each cut crosswise into four 1/2-inch thick slices
3 Tbs. extra-virgin olive oil
Sweet-And-Spicy Dipping Sauce
1/4 cup apple cider vinegar
2 Tbs. honey
1 red or green jalapeno chile, halved, stemmed, seeded, and minced
1 Tbs. chopped fresh oregano leaves
Kosher salt
First, prepare the Sweet-and-Spicy Rub: In a mixing bowl, combine all the rub ingredients and stir well. Store in an airtight container at room temperature until ready to use. Trim the steaks. On a large platter, sprinkle them all over on both sides with 1/2 cup of the rub and, with your fingers, rub the seasonings into the meat thoroughly. (Reserve the remaining rub for the Grilled Onions and other uses.)
Cover the steaks with plastic wrap and refrigerate for at least 1 hour or as long as overnight. Set the rack of an outdoor grill 6 inches above the fire bed. Prepare a hot fire. Moisten a clean cloth or paper towels with olive oil and, holding the cloth or towels with long grilling tongs, carefully oil the grill rack. Place the steaks on the grill and close the cover. Cook the steaks until nicely browned and done to your liking, 6 to 8 minutes per side for medium-rare. Remove them from the grill to a clean platter, cover with aluminum foil, and leave them to rest for 10 minutes to allow the juices to settle back evenly into the meat.
Meanwhile, prepare the Grilled Onions: Coat them evenly with the olive oil and sprinkle them on both sides with 1 Tbs. of the Sweet-and-Spicy Rub. Place them on the grill and cook until nicely browned, about 5 minutes per side. While the onions are grilling, make the Sweet-and-
Spicy Dipping Sauce: In a small bowl, combine the vinegar, honey, jalapeno, oregano and salt. Whisk well until the honey has dissolved. Pour the sauce into four small decorative dipping bowls and place each one beside a large serving plate. Transfer the steaks to the serving plates and top them with the grilled onion slices. Serve immediately. Serves 4.
view more member recipes
DRY RUB MARINATED RIB EYE STEAKS WITH GRILLED ONIONS AND SWEET-AND SPICY DIPPING SAUCE
view my recipes
print
save
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
Sweet-And-Spicy Rub
4 Tbs. brown sugar, onion powder, garlic powder, herbes de Provence and dried oregano
2 Tbs. mild paprika, mustard powder and kosher salt
4 tsp. cayenne and ground coriander
2 tsp. black pepper
Marinated Rib-Eye Steaks
4 rib-eye steaks, 10 to 14 oz each
Extra-virgin olive oil
Grilled Onions
3 medium yellow onions, trimmed and peeled, each cut crosswise into four 1/2-inch thick slices
3 Tbs. extra-virgin olive oil
Sweet-And-Spicy Dipping Sauce
1/4 cup apple cider vinegar
2 Tbs. honey
1 red or green jalapeno chile, halved, stemmed, seeded, and minced
1 Tbs. chopped fresh oregano leaves
Kosher salt
First, prepare the Sweet-and-Spicy Rub: In a mixing bowl, combine all the rub ingredients and stir well. Store in an airtight container at room temperature until ready to use. Trim the steaks. On a large platter, sprinkle them all over on both sides with 1/2 cup of the rub and, with your fingers, rub the seasonings into the meat thoroughly. (Reserve the remaining rub for the Grilled Onions and other uses.)
Cover the steaks with plastic wrap and refrigerate for at least 1 hour or as long as overnight. Set the rack of an outdoor grill 6 inches above the fire bed. Prepare a hot fire. Moisten a clean cloth or paper towels with olive oil and, holding the cloth or towels with long grilling tongs, carefully oil the grill rack. Place the steaks on the grill and close the cover. Cook the steaks until nicely browned and done to your liking, 6 to 8 minutes per side for medium-rare. Remove them from the grill to a clean platter, cover with aluminum foil, and leave them to rest for 10 minutes to allow the juices to settle back evenly into the meat.
Meanwhile, prepare the Grilled Onions: Coat them evenly with the olive oil and sprinkle them on both sides with 1 Tbs. of the Sweet-and-Spicy Rub. Place them on the grill and cook until nicely browned, about 5 minutes per side. While the onions are grilling, make the Sweet-and-
Spicy Dipping Sauce: In a small bowl, combine the vinegar, honey, jalapeno, oregano and salt. Whisk well until the honey has dissolved. Pour the sauce into four small decorative dipping bowls and place each one beside a large serving plate. Transfer the steaks to the serving plates and top them with the grilled onion slices. Serve immediately. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Grilled Steaks With Sweet-spicy Hoisin Sauce - Wolfgang Puck
by sgre52160
1/4 cup vegetable oil, plus more for rubbing 4 medium shallots, thinly sliced 4 garlic cloves, minced 1 tablespoon finely grated ginger 1/2 teaspoon crushed red pepper 1/3 cup chopped cilant
by sgre52160
1/4 cup vegetable oil, plus more for rubbing 4 medium shallots, thinly sliced 4 garlic cloves, minced 1 tablespoon finely grated ginger 1/2 teaspoon crushed red pepper 1/3 cup chopped cilant
Spicy Ribeyes With Grilled Sweet Onions
by sgre52160
4 (8 oz) ribeye steaks, 1 inch thick 2 large sweet onions, cut into 1/2 inch slices 2 tbsp olive oil 1/2 tsp salt 1/4 tsp pepper 1 lime quartered Seasoning mixture 1 tsp garlic powder 1/2 ts
by sgre52160
4 (8 oz) ribeye steaks, 1 inch thick 2 large sweet onions, cut into 1/2 inch slices 2 tbsp olive oil 1/2 tsp salt 1/4 tsp pepper 1 lime quartered Seasoning mixture 1 tsp garlic powder 1/2 ts
Asian Grilled Steaks With Spicy Herb Sauce
by sgre52160
Marinade 1/3 cup vegetable oil 3 tbsp sugar 1 1/2 tbsp minced garlic 1 tbsp sesame oil 1 tsp red pepper flakes 1/2 tsp salt 6 strip steaks, 1 inch thick, 3/4 pound each Salt and pepp
by sgre52160
Marinade 1/3 cup vegetable oil 3 tbsp sugar 1 1/2 tbsp minced garlic 1 tbsp sesame oil 1 tsp red pepper flakes 1/2 tsp salt 6 strip steaks, 1 inch thick, 3/4 pound each Salt and pepp
Grilled Sweet Potato Wedges With Dipping Sauce
by ICOOK2
6 medium sweet potatoes and or/russet potatoes (about 2 lbs) 1/4 cup olive oil 1 tsp kosher salt or sea salt or 3/4 tsp salt 1/4 tsp freshly ground black pepper Scrub potatoes with soft veget
by ICOOK2
6 medium sweet potatoes and or/russet potatoes (about 2 lbs) 1/4 cup olive oil 1 tsp kosher salt or sea salt or 3/4 tsp salt 1/4 tsp freshly ground black pepper Scrub potatoes with soft veget
Sausage Balls With Sweet And Spicy Ketchup Dipping Sauce
by sgre52160
1 pound breakfast sausage 3 cups baking mix 4 cups grated sharp cheddar cheese 1/8 teaspoon pepper (or more if desired) Sweet and Spicy Ketchup Dipping Sauce: 1 cup ketchup 2 cloves garl
by sgre52160
1 pound breakfast sausage 3 cups baking mix 4 cups grated sharp cheddar cheese 1/8 teaspoon pepper (or more if desired) Sweet and Spicy Ketchup Dipping Sauce: 1 cup ketchup 2 cloves garl
view more member recipes
related CDKitchen recipes
Marinated Eye Of Round Steaks
Apple Marinated Pork Steaks
Grilled Spice-Rubbed New York Strip Steak
McCormick's Southwest Sparkler Steak
Asian Marinated Porterhouse
Indonesian Grilled Chicken Breasts
Marinated Shark Steaks
Baked Blooming Onion
Nantucket Grilled Swordfish
Texas Hill Country T-Bones