Recipe information
Yield
8 Servings
Ingredients
2
/3 cup (packed) dark brown sugar
1
/3 cup coarse salt
1
/4 cup chili powder
1
/4 cup coarsely ground black pepper
1
tablespoon ground cumin
2
teaspoons ground coriander
1
teaspoon ground cloves
9
garlic cloves, pressed
8
16-ounce boneless rib-eye steaks
3
/4 cup corn oil
Smoked Vegetable Salsa (click for recipe)
Need to make a substitution?
Preparation
Step 1
Mix first 7 ingredients in medium bowl. Using fork, mash in garlic. Using 3 tablespoons spice mixture for each steak, rub spices onto both sides of steaks. Whisk corn oil into remaining spice mixture; set oil rub aside. Place steaks in two 13x9x2-inch glass dishes. Cover; chill steaks and oil rub at least 4 hours and up to 1 day.
Step 2
Prepare barbecue (medium-high heat). Brush steaks with some of oil rub. Grill steaks to desired doneness, brushing occasionally with oil rub, about 5 minutes per side for medium-rare; let stand 5 minutes. Serve with Smoked Vegetable Salsa.