Charred Steaks With Chili Rub

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

4 lean boneless top loin steaks, fat trimmed (shell steaks)
- 225 g each
75 ml Frank's RedHot® Chile 'n Lime™ Hot Sauce or
Frank's RedHot® Xtra Hot Cayenne Pepper Sauce
45 ml brown sugar
20 ml ground chili powder
10 ml salt-free steak seasoning

Preparation Method

  • PLACE steaks into deep dish. Mix remaining ingredients
    into a thin paste.
  • RUB spice mixture over steaks, coating evenly. Marinate
    in refrigerator 3 hours.
  • GRILL steaks over medium-high heat for 15 min. or until
    medium-rare (140°F/75°C in center), turning once halfway.
    Let steak rest 10 min. before slicing.

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