Best 3 Rio Grande Rub Steaks Recipes
**Savor the Bold Flavors of Rio Grande Rub Steaks: A Culinary Journey to the Southwest**
In the heart of the American Southwest, where the Rio Grande River winds its way through rugged landscapes and vibrant cultures, a culinary gem awaits: Rio Grande rub steaks. These tantalizing steaks, infused with a symphony of spices and aromas, embody the spirit of the region. Prepare to embark on a taste adventure as we unveil the secrets behind this delectable dish and present you with a collection of mouthwatering recipes that will transport your taste buds to the sun-kissed plains of the Southwest.
The Rio Grande rub, the cornerstone of this dish, is a harmonious blend of earthy cumin, fiery chili powder, pungent garlic, and a touch of sweetness from brown sugar. This magical concoction awakens the senses and entices the palate with its rich complexity. Whether you prefer the classic grilled steak, the smoky allure of a roasted steak, or the sizzling heat of a skillet-seared steak, these recipes cater to every craving.
Each recipe offers a unique interpretation of the Rio Grande rub steak experience. The grilled steak recipe captures the essence of outdoor cooking, with the smoky char of the grill infusing the steak with an irresistible flavor. The roasted steak recipe tantalizes with its tender texture and the infusion of aromatic herbs and vegetables. And for those who love the intensity of a well-seared steak, the skillet-seared steak recipe delivers a crispy crust and a juicy interior that will leave you craving more.
As you explore these recipes, you'll discover the versatility of the Rio Grande rub. Experiment with different cuts of steak, from the well-marbled ribeye to the leaner flank steak, each offering its own distinct flavor and texture. Accompany your steak with an array of sides that complement the bold flavors, such as roasted corn on the cob, a refreshing salsa, or a creamy guacamole.
Indulge in the culinary adventure that awaits with Rio Grande rub steaks. Let your taste buds dance to the rhythm of the Southwest, as you savor the harmonious blend of spices, the tender texture of the steak, and the symphony of flavors that come together in every bite.
TUSCAN-STYLE GRILLED TUNA STEAKS
Provided by Rachael Ray : Food Network
Time 27m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
- Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
- Serving suggestions: garlic toasts or grilled crusty bread
- Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
- Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
- Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
- Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.
RIO GRANDE FRITTER CAKES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine dry mix with egg, 2 tablespoons oil and milk to make batter then stir in the chile peppers, corn and Cheddar. Heat a thin layer of vegetable oil in a large skillet and cook 6 small cakes, 3 inches each, at a time for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side, until evenly deep golden in color. Transfer to a towel lined plate and salt the fritter cakes. Repeat, adding and heating a little additional oil for the second batch.
SPICY COCOA STEAK RUB
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Make the rub by mixing together the cocoa powder, chipotle powder, salt, garlic powder, brown sugar, smoked paprika, cayenne and black pepper in a small bowl. Generously sprinkle the steaks with the rub and set aside.
- Heat the oil and butter in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steaks to the skillet and cook as desired, about 4 minutes per side for a perfect medium-rare. Remove from the skillet and let rest for 5 minutes.
- For the salad: Meanwhile, add the greens, tomatoes and radishes to a bowl. Add the lemon juice, olive oil and a pinch of salt and pepper. Toss together, making sure everything is coated in the oil and lemon. Add to the center of a platter and top with the Parmesan.
- Slice the steak and add to the platter with the salad, then serve.
Tips:
- Use high-quality steaks: The quality of the steak will greatly impact the final dish, so it is important to use high-quality steaks that are well-marbled and have good flavor.
- Marinate the steaks: Marinating the steaks helps to tenderize them and infuse them with flavor. The Rio Grande rub is a great marinade for steaks, as it contains a blend of spices that will give the steaks a delicious flavor.
- Cook the steaks over high heat: Steaks should be cooked over high heat to quickly sear the outside and lock in the juices. This will give the steaks a nice crust and prevent them from becoming dry.
- Let the steaks rest before serving: After cooking the steaks, let them rest for a few minutes before serving. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
Conclusion:
The Rio Grande rub is a delicious and easy-to-use marinade for steaks. It is made with a blend of spices that will give the steaks a delicious flavor. This recipe is a great way to cook steaks that are tender, juicy, and flavorful. Whether you are grilling, pan-frying, or baking the steaks, this rub will help you create a delicious meal that everyone will enjoy.
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