Servings:four.

Some cooks mix the lime juice into the powdered spices to create a paste, but I find it easier to brush the juice onto the meat and then dust it with the spices.

Ingredients

2 tsp. ancho chile powder
1/2 tsp. finely ground black pepper
1/8 tsp. ground cinnamon
1/8 tsp. ground allspice
1 Tbs. fresh lime juice
Four 1/2-inch-thick boneless rib-eye, New York strip, or T-bone steaks (6 to 8 oz. each)
Kosher salt
1 Tbs. olive oil

Nutritional Sample Size based on four servings
Calories (kcal) : 440
Fat Calories (kcal): 300
Fat (g): 33
Saturated Fat (g): 12
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 15
Cholesterol (mg): 105
Sodium (mg): 380
Carbohydrates (g): 1
Fiber (g): 1
Protein (g): 32

Preparation

In a small bowl, mix together the chile powder, pepper, cinnamon, and allspice. Brush a liberal coating of lime juice over one side of each steak, season generously with salt, and then sprinkle on a thin coating of the spices. This can be done up to 15 minutes before cooking; any longer and the lime juice may begin to affect the texture of the meat.
Heat the oil in a heavy 10-inch skillet over medium to medium-high heat. (It shouldn’t be too hot or the spices can scorch.) When the oil is hot and shimmering, lay two of the steaks in the pan, seasoned side down. Allow them to cook 1 to 1-1/2 minutes; flip and continue cooking until they are done as you like them, about 1 minute longer for medium rare. Repeat with the remaining steaks.

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Reviews (1 review)

DJAH| 05/05/2015

This is outstanding...I made it for Cinco de Mayo today and my son thought it was great. I used flank steak because that is what was in my refrigerator. I served accompaniments of rice mixed with green salsa and canned black beans; extra fresh-squeezed lime juice was on the table for any of the dishes. Since we were out of chile, I used 1 tsp. adobo salt and some cayenne. I certainly will make it again with the prescribed ingredients, but this worked fine with supplies on hand.

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