Okay, these are really charbroiled steaks even if at first they are not discernible!
I really love spicy hot food! I’m well known in the Chaston family for pulling out the spice jars of red pepper flakes and cayenne pepper. But I continue to make spicy rub! When I eat the spicy rub, I feel as if I have a fever! Then, of course, I run to get some bread when I’ve made my food just a little too spicy!
If you really don’t like spice, eliminate one or both the cayenne and red pepper flakes.
Since spicy is feverishly hot, so I think of the Peggy Lee classic “Fever.” Enjoy!
This is enough for three "beef loin tenderloin steaks" from Sam's Club®. I always cut the steaks in half lengthwise to make six steaks. The steak actually comes in a four pack but there is someone in the family (who shall remain nameless) who doesn't like spicy foods, so he gets a plain steak with just pepper!
Ingredients
- 2 tablespoons dry basil
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon cracked pepper (1/4 teaspoon of finely ground pepper can be substituted)
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
Instructions
- Mix all ingredients in a shallow dish (I use a Corelle® Pasta Bowl).
- Cover each steak by dipping in the rub, including sides.
- Grill.
