Bobby Flay'S 'Mesa Grill Cookbook': Spice Crusted Strip Steak Recipe

• 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

1. 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.
2. 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.
3. 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.

ancho chile powder, spanish paprika, ground coriander, mustard, oregano, ground cumin, arbol, kosher salt, freshly ground black pepper, canola oil

Taken from www.seriouseats.com/recipes/2007/12/bobby-flays-mesa-grill-spice-crusted-strip-steak-recipe.html (may not work)