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Chili and Garlic-Rubbed Steaks

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“This recipe is for 2 steaks or 3 very small steaks, but can easily be doubled. You can use any cut of steak desired--we like strip loin for this. Plan ahead, the steaks need to marinate for 24 hours or up to 2 days. Also please remember to remove the steaks from the fridge and bring to almost room temperature before grilling. This will relax the meat fibers and create a more juicy tender steak.”
2 steaks

Ingredients Nutrition


  1. In a small bowl stir together the chili powder, garlic, cumin and honey, Worcestershire sauce and coarse black pepper; mix well to combine.
  2. Arrange the steaks on a plate or platter large enough to hold them in one layer.
  3. Using your fingers rub the chili/garlic paste mixture well onto both sides of the steaks.
  4. Cover with plastic wrap and chill for a minimum of 24 hours or up to 2 days.
  5. Remove the steaks from the fridge and let sit out to almost room temperature (this is an IMPORTANT step!).
  6. Season steaks with salt if desired and grill or broil steaks to desired doneness.

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