Steak with roasted garlic and chili rub
- Total Time
To give your steak an Italian, instead of a Southwestern flavor, substitute equal amounts of dried basil for the chili powder and dried thyme for the cumin.
garlic clove(s)4 clove(s), medium, unpeeled
chili powder1 tsp
ground cumin½ tsp
dried oregano¼ tsp
table salt¼ tsp
uncooked lean trimmed sirloin beef1 pound(s), boneless, trimmed of all visible fat
- Preheat the oven to 400°F. Wrap the garlic in foil and place on a baking sheet; roast until softened, 10–12 minutes. Remove the garlic from the oven. Spray the broiler rack with nonstick spray; preheat the broiler.
- When cool enough to handle, squeeze the garlic from its papery skin into a small bowl. Add the chili powder, cumin, oregano, and salt; stir and mash together. Rub the steak on both sides with the garlic and chili mixture.
- Increase the oven temperature to broil. Broil the steak 4 inches from the heat until done to taste, about 5 minutes on each side for medium.