SOUTHWESTERN RUBBED STRIP STEAK

"Dry rubs—mixtures of salt and ground herbs and spices—not only add flavor to your meats, they also enhance its moisture by helping to seal in the meat juices. We've chosen strip steaks for this recipe, but you can substitute another favorite cut. This rub is also great on pork."

2 tablespoons Ancho chili powder*
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons ground cumin
1 teaspoons cayenne pepper
2 tablespoons Spanish paprika
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon kosher salt
2 twelve-ounce strip steaks

Mix the dry ingredients together in a pie pan.

Dry two twelve-ounce strip steaks and lay them in the pie pan to coat both sides of the steaks with the rub mixture.

Broil or grill to desired level of doneness, usually about 4 to 5 minutes a side for medium rare.

HOMEMADE ANCHO CHILI POWDER:
*If Ancho chili powder is unavailable locally, you can make your own by grinding whole dried Ancho chilis (dry poblano) in your food processor.

Serves 4 to 6
Adapted from source: The Black Dog Summer on the Vineyard Cookbook by Joe Hall and Elaine Sullivan