RECIPE

Cowboy Steaks with Onions

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  • TOTAL TIME:
  • SERVINGS: 6

The Southeast meets the Southwest in this paen to the T-bone steak, the favorite cut of beef in the American West, and to yuca, a starchy root vegetable that's popular from Brazil to Miami. The steak is dusted with a fiery blend of chile powder, cumin and cayenne before grilling, then topped with sweet charred onions. Keep the steaks warm while you fry the yuca.

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  • SERVINGS: 6
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Ingredients

  • Ingredients
    1. 1 1/2 tablespoons pure chile powder
    2. 1 teaspoon cayenne pepper
    3. 1 teaspoon ground cumin
    4. 1 teaspoon dried oregano
    5. Coarse salt and freshly ground black pepper
    6. 6 T-bone steaks, cut 3/4 -inch thick (about 1 pound each)
    7. 2 large onions, sliced crosswise 1/2 inch thick
    8. 2 tablespoons vegetable oil
    9. Yuca Fries, for serving

Directions

  1. In a small bowl, combine the chile powder, cayenne, cumin and oregano with 1 tablespoon of salt and 1 teaspoon of black pepper. Rub the steaks with the spice mixture and arrange on a platter. Let them come to room temperature.
  2. Light a grill or preheat a grill pan and oil it lightly. Brush the onions with the oil and season with salt and black pepper. Grill over a hot fire until nicely charred, about 8 minutes.
  3. Grill the steaks over the hot fire for 4 to 5 minutes per side for medium rare. Transfer the steaks to plates and top with the onions. Serve Yuca Fries on the side.