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Southwestern Spice Grilled Rib Eye Steaks

Southwestern Spice Grilled Rib Eye Steaks

Serving size: 2-4


1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon basil
1/2 teaspoon ground coriander
1/2 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 boneless rib eye or strip steaks, 18mm thick each (340g each)

Place the cumin, chili powder, basil, coriander, oregano, paprika, salt, and pepper in a small bowl and stir to combine  – there will be about 2 tablespoons. Reserve. Dry steaks and rub evenly with prepared spice rub. Let stand 20 to 30 minutes  – or rub, cover and refrigerate for up to 12 hours.

Preheat the Cuisinart® Griddler Express on high setting. When hot, arrange steaks evenly spaced on lower grill. Cover using light pressure. Grill until steaks have reached desired level of doneness when tested with an instant-read thermometer. Grilling will take approximately 4 to 10 minutes. Grill until about 15C under temperature desired  – meat will continue to cook while resting. Remove immediately. Let steaks stand for 5 to 10 minutes before serving to allow temperature to even out, and fibres to relax and reabsorb the juices, making the steak more tender and juicy.

Nutritional information per serving: Calories 386 (48% from fat)  – carb. 1g  – pro. 48g -  fat 20g  – sat. fat 8g  – chol. 140mg  – sod. 294mg  – calc. 19mg  – fibre 0g

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