Grilled Beef Steaks with Ancho Chili Rub

4 beef round (sirloin) tip center steaks, cut 1 inch thick (about 8 ounces each) or 4 well-trimmed boneless beef top loin (strip) steaks, cut 1 inch thick (about 2-1/2 pounds)
Salt and pepper

Ancho Chili Rub:
1 tablespoon ground ancho chili powder
3 cloves garlic, minced
1 1/2 teaspoons dried oregano leaves, crushed
1 teaspoon unsweetened cocoa powder
1 teaspoon freshly grated orange peel
1/2 teaspoon ground cinnamon

Combine rub ingredients; press evenly onto beef steaks.

Place steaks on grid over medium, ash-covered coals. Grill round (sirloin) tip center steaks, covered, 11 to 13 minutes for medium rare doneness, turning once; do not overcook. (Grill top loin steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.)

Season with salt and pepper, as desired.

Makes 4 servings.
Source: Cattleman's Beef Board