Skip the pre-made spice blend at the supermarket and try this homemade version of a Tex-Mex classic to wake up your weeknight steak. While this recipe is excellent for beef it can also be used on chicken or pork to add a punch of flavor to an everyday meal.
- 2 teaspoons ancho (or other mild) chili powder
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon dried Mexican oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
In small bowl, combine (or other mild) chili powder, ground cumin, kosher salt, Mexican oregano, garlic powder and onion powder. Sprinkle generously over steak.
Drizzle steak with canola oil. Rub spices and oil together to coat evenly. Cook steak according to instructions.
This spicy steak might suggest a crisp, cold lager, but look for something to draw out its earthy depth. Rachel Ziff, beverage director for New York City’s Paowalla, is no stranger to pairing dishes that are spicy but nuanced. She suggests Olga Raffault’s 2010 Les Picasses ($20,91 points), an earthy, fruit-forward Cabernet Franc from the Loire. “The balance of fruit and earth with this wine, coupled with its still-bright acid, makes this a dynamic pairing for the flavors,” she says. “There is freshness and body, and [it] will hold up to the spice and complement the flavors, as opposed to overpowering or getting lost.”