As any Iron Chef viewer can tell you, if Bobby Flay had a formula for success, it would look something like this:
Grilled (Meat) + (Chile Rub) + (Fruity Sauce) = Main Course.
Because I live in New York and can't grill a thing at home, I pan-seared these steaks (for the record, I think that there is no better way to prepare a steak than to grill it, but you work with what you have). Despite these transgressions, the sharp, gently spicy rub was a success and would be equally delicious on lamb or dark-fleshed pork as well.
- 2 tablespoons ancho chile powder
- 1 tablespoon Spanish paprika
- 1 tablespoon ground coriander
- 1 tablespoon dry mustard
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chile de arbol
- Kosher salt
- Freshly ground black pepper
- 4 (12-ounce) New York strip steaks
- 2 tablespoons canola oil
To make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 tablespoon salt and 1 tablespoon pepper in a small bowl.
Preheat a grill to medium-high or preheat a grill pan over medium-high heat. Brush both sides of the steaks with the oil and season with salt and pepper. Rub one side of each steak with about 2 tablespoons of the spice mixture.
Grill the steaks, rub side down, until lightly charred and a crust has formed, 3 to 4 minutes. Flip over the steaks and continue grilling for 5 to 6 minutes more for medium rare; the steaks will be bright pink in the middle.