Pan-Fried Steaks with Salsa Verde and Ancho Chili Sauce

• 2 teaspoons cumin seeds
• 2 teaspoons whole coriander seeds
• 2 tablespoons chili powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon whole black peppercorns
• 6 8- to 10-ounce New York strip steaks or rib-eye steaks, each about 3/4 inch thick
• 2 tablespoons olive oil
• Salsa Verde
• Ancho Chili Sauce

1. Toast cumin seeds and coriander seeds in heavy small skillet over medium-low heat until seeds are lightly browned and aromatic, stirring often, about 5 minutes.
2. Transfer seeds to spice mill or coffee grinder and cool.
3. Add chili powder, sugar, salt, and peppercorns and grind finely.
4. Sprinkle 1 teaspoon spice rub over each side of each steak.
5. Place steaks on baking sheet and chill at least 30 minutes and up to 2 hours.
6. Heat 2 heavy large skillets over medium-high heat.
7. Add 1 tablespoon olive oil to each skillet.
8. Add 3 steaks to each skillet.
9. Pan-fry steaks until cooked to desired doneness, about 4 minutes per side for medium-rare.
10. Transfer steaks to plates.
11. Let stand 5 minutes.
12. Serve with Salsa Verde and Ancho Chili Sauce.

cumin seeds, coriander seeds, chili powder, sugar, salt, whole black peppercorns, olive oil, salsa, chili sauce

Taken from www.epicurious.com/recipes/food/views/pan-fried-steaks-with-salsa-verde-and-ancho-chili-sauce-107860 (may not work)