Beef and Bean Enchiladas

1-1/2 lbs. lean ground beef
1 medium onion, chopped
16 oz refried beans
1 tsp. salt
1/8 tsp. garlic powder
1/3 c. taco sauce (bottled or canned)
1 c. quartered pitted ripe olives
12 corn tortillas, at room temperature
Salad oil or shortening
2 (10 oz) cans enchilada sauce
3 c. shredded cheddar cheese
Garnishes: Sour cream or green chili salsa or guacamole or avocados,
slices or tomatoes, wedges or green onions or hot chili sauce

In a wide frying pan over medkum-high heat, crumble ground beef. Add onion and cook until beef is browned and onion is soft. Stir in beans, salt, garlic powder, taco sauce, and olives. Heat until bubbly, then set aside.

Heat about 1/8-inch of oil in a small frying pan over medium heat. Dip each tortilla into oil for just a few seconds, until it begins to blister and become limp. Do not fry until firm or crisp. Remove with tongs, drain briefly, and stack; set aside.

Pour 1 can of the enchilada sauce into a shallow 3-quart casserole or 9 by 13-inch baking dish. Spoon about 1/3 cup of the beef mixture down center of each tortilla and roll to enclose. Place seam side down, in casserole. Pour other can of enchilada sacue evenly over tortillas; cover with cheese. (At this point you may cool, cover, and refrigerate until next day.).

Bake, uncovered, in a 350° oven for about 20 minutes (35 to 45 minutes if refrigerated) or until heated through. Garnish each serving as desired.

Cheesy Chicken Enchiladas

1 can (18.5 oz) Progresso® Carb Monitor™ chicken cheese enchilada-style soup
1 can (10 oz) Old El Paso® hot or mild enchilada sauce
2 c. shredded cooked chicken
2 c. shredded Monterey Jack cheese
10 (6-inch) corn tortillas
2 medium green onions, thinly sliced

Heat oven to 350°. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.

In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.

Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges. Serves 5.

Cheesy Nacho Dip

1 lb. ground beef
1/4 c. chopped onion
1 pkg. taco seasoning
1/4 c. bottled taco sauce
1 (14 oz) bottle mild salsa
1 c. sour cream
8 oz cream cheese, softened
Chopped tomatoes
Chopped green bell pepper
2 c. shredded mild Cheddar cheese

Brown beef and onion. Drain well. Add taco seasoning, taco sauce and salsa. Pour into a 9 x 13-inch casserole dish. Cover with sour cream and cream cheese mixed together. Sprinkle with tomatoes and green pepper, as desired. Cover with grated cheese.

Bake at 350° until bubbly and cheese is melted. Serve with Nacho chips.

Chicken Fajitas
(Great for the outdoor or indoorgrill)

1/2 c. extra virgin olive oil
1/2 c. lime juice
1 T. minced garlic
2 T. chili powder
1 T. cumin
2 tsp. pepper
2 T. worcestershire sauce
2 lbs boneless skinless chicken breasts

Mix first seven ingredients and pour into ziplock bag with chicken breasts.

Marinade for 1/2 to a few hours but chicken is overpowered by the lime juice if left too long.

Grill each breast until no longer pink in the middle--about 6 minutes on each side for an indoor grill.

Remove from grill and wrap in aluminum foil. Let rest for ten minutes before slicing. Serve with tortillas, sauteed onions and peppers. Serves 8.

Chicken Chimichanga

2-1/2 c. shredded or chopped cooked chicken
2/3 c. Pace Picante sauce
1/3 c. green onion slices
3/4-1 tsp. ground cumin
1/2 tsp. oregano leaves, crushed
1/2 tsp. salt
8 (7 to 8-inch) flour tortillas
1/4 c. melted butter
1 c. shredded cheddar or Monterey Jack cheese

Combine chicken, Pace Picante sauce, onion, cumin, oregano and salt in saucepan; simmer 5 minutes or until most of liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/3 cup chicken mixture onto center of unbuttered sides; top with 2 tablespoons cheese. Fold 2 sides over filling; fold ends down. MO< Place seam side down in 13 x 9 x 2-inch baking dish. Bake in preheated oven at 475 degrees about 13 minutes or until crisp and golden brown. Top with Guacamole and additional Pace Picante sauce to serve. Makes 4 servings.

Crockpot Mexican Pork Loin

2 (1-1/2 lb) boneless pork loin roasts
16 oz package baby carrots
1 onion, chopped
1 (15 oz) can black beans, rinsed and drained
1 (20 oz) jar chunky salsa

Place carrots, onions, and black beans in bottom of 4-6 quart crockpot. Top with pork loin roasts, then pour salsa over all. Cover and cook on low for 8-9 hours until pork is thoroughly cooked and very tender. Serves 6

Crock Pot Refried Beans
(Makes a great side dish or filling for burritos.)

1 lb dried pinto beans
1-1/2 tsp. salt
1 onion, chopped fine
5-6 cloves garlic, minced
3 T. lard or butter or oil
1 (4 oz) can chopped green chilies
1 tsp. ground cumin
2 T. shredded cheddar cheese or chopped onions, to garnish (optional)

Sort and rinse dried beans; place in crockpot and cover with water (by several inches) and soak overnight.

In the morning, drain and rinse beans (discarding soaking water). Return beans to crock pot, and add 6 cups water and the salt. Cover and cook on low for 10-12 hours or until beans are nice and tender. Drain cooked beans, reserving cooking liquid. Mash beans and return to crock.

In a small skillet, saute onion and garlic in lard or butter until tender and lightly golden; add to crock pot. Stir in chopped green chillies and ground cumin, adding some of the reserved cooking liquid to adjust the consistency as desired.

Cover crock, and cook on high for 15-30 minutes or until heated through nicely, stirring occasionallly (may add additional liquid if needed). Adjust salt, if necessary, before serving. Garnish with cheese or chopped onion, if desired. Serves 10-12.

Dorito Casserole

4 boneless skinless chicken breasts
1 can cream of mushroom soup
1 can cheese soup
1 (10 oz) can Rotel tomatoes
1 (10 oz) can sweet corn
1 (16 oz) bag nacho cheese flavor Doritos, crushed
1 c. shredded cheese

Cut chicken breasts into 1 inch cubes. Saute' chicken until done.

Mix all canned ingredients together. Set aside.

Place crushed Doritos in the bottom of casserole dish.

When chicken is cooked, add it to soup mixture, mix well.

Scoop chicken/soup mixture onto chips, spread it evenly. Top with shredded cheese. Bake at 350 degreese for 15 minutes.

Enchilada Casserole

(Use the smaller measurements are if you are using a 9-inch square baking dish or the larger for a larger 9x13-inch casserole dish)

10 or 16 corn tortillas
16 or 32 ounces favorite enchilada sauce
12 or 16 ounces of shredded cheddar cheese
1 pound hamburger
1 small onion

Coat bottom of dish with enchilada sauce. Set aside. Preheat oven to 350.

Dice onion. Brown hamburger and onion in skillet and drain well. Squeeze excess grease between paper towels.

Place one layer, as even as possible, of corn tortillas on top of enchilada sauce in dish. Cut tortillas in half or fours to fill in edges.

On top of tortillas spread one half of hamburger/onion mixture. Sprinkle a little less than one third cheese on top of hamburger and then, in small patches, splash enchilada sauce on top.

Add another layer of tortillas, hamburger, cheese and sauce. Add one more layer of tortillas and completely cover with enchilada sauce. Cover with remainder of cheese. You can add extra cheese if you desire.

Warm in preheated oven 15 to 20 minutes, until cheese is melted and casserole is heated through.

Fajitas-on-a-stick

1-1/4 lbs boneless beef top sirloin steaks, cut 1-inch thick
1/3 c. prepared Italian dressing
3 T. fresh lime juice
2 medium green or red bell peppers or red bell peppers, each cut lengthwise into quarters
2 medium onions, each cut crosswise into 1/2 inch slices
Salt
8 medium flour tortillas, warmed
Prepared salsa

Soak eight 9-inch bamboo skewers in enough water to cover for 10 minutes; drain.

Trim fat from beef steak. Cut steak crosswise into 1/2-inch thick strips. Thread an equal amount of beef, weaving back and forth, onto each skewer.

In small bowl, combine dressing and lime juice, mixing well; brush onto beef, pepper and onions.

Place vegetables on grill grid over medium ash-covered coals; grill peppers uncovered 12 to 15 minutes and onions 15 to 20 minutes or until tender, turning both twice.

Approximately 10 minutes before vegetables are done, move vegetables to outer edge of grid. Place beef in center of grid; grill 8 to 10 minutes for medium rare to medium doneness, turning once.

Season beef with salt, as desired; remove beef from skewers. Serve beef and vegetables in tortillas with salsa. Serves 8.

Fabulous Bean Dip

3 (16 oz) cans vegetarian refried beans
3 (7 oz) cans diced green chilies, desired spiciness
3 tsp. chili powder
3 tsp. garlic powder
3 tsp. seasoning salt
6 T. ketchup
3 c. cheddar cheese, shredded
1-1/2 c. light sour cream

Warm beans in a medium saucepan on low heat, stirring constantly. Stir in chiles and all juices from can. Stir in all spices, including ketchup. Stir in cheese until completely combined and melted.

Serve in a shallow bowl with tortilla chips for dipping, adding the sour cream in a dollop in the center. Serves 12.

Fiery Bean Dip

1 (16 oz) can refried beans
1 (8 oz) package processed cheese, such as Velveeta
1/2 cz mild salsa
1/3 c. of your favorite hot sauce (a jalapeno or cayenne based)

Combine ingredients in a medium microwavable safe bowl; cook on full power until cheese is melted, stirring every minute or so. Stir well to blend and serve.

Grilled Chicken Soft Tacos

Ingredients for Marinade:

2 T. extra-virgin olive oil
2 T. fresh lime juice
1 tsp. chili powder
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper

Ingredients for the Salsa:

1-1/2 c. coarsely chopped ripe tomatoes
1 large ripe avocado, Peeled and Diced
5 green onions, white part only chopped
1/4 c. fresh cilantro, Finely Chopped
1 T. minced jalapenos
1 T. lime juice
Kosher salt
Fresh ground black pepper

Condiments for tacos:

1 c. grated monterey jack cheese
Iceberg lettuce
1 c. sour cream
2 T. milk
14 oz black beans, heated
10 soft taco-size flour tortillas
6 boneless skinless chicken thighs

To make Marinade: In a small bowl whisk together the marinade ingredients. Rinse the chicken thighs under cold water dry with paper towels. Put marinade and chicken in ziplock bag overnight.

To make the salsa: Combine the salsa ingredients, including salt and pepper to taste.

Combine milk and sour cream.

Grill chicken over Direct Medium heat 8 to 10 minutes until meat is firm turning once. Cut chicken into bite sized pieces.

In heated soft tortillas place chicken, cheese, drained black beans, sour cream, salsa, and lettuce on tacos.

Guacamole Dip

3 ripe avocados, peeled and pitted
1/4 c. finely chopped red onion
1/2 tsp. kosher salt
1 T. lime juice
1 serrano chili or jalapeno pepper, chopped finely
1 Roma tomato, seeded and diced

In a food processor or blender, combine all ingredients except tomato. Pulse several times until you reach the desired consistency. It can be as smooth as you like. Stir in tomato. Cover and chill in refrigerator at least 30 minutes. Serves 16.

Margarita Chicken

1/2 tsp. lime zest
1/4 c. lime juice
2 T. gold tequila
2 T. honey
1 T. vegetable oil
2 tsp. cornstarch
1/4 tsp. garlic salt
1/4 tsp. ground black pepper
4 skinless, boneless chicken breast halves
4 (10-inch) flour tortillas, warmed
1 tomato, cut into 8 wedges
1 avocado, pitted, peeled and cubed
1 lime, cut into 8 wedges

Preheat oven to Broil. Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat.

Bring to a boil, stirring, to thicken the sauce.

Broil chicken breasts for 10 to 15 minutes, or until cooked through and no longer pink inside.

Baste with prepared sauce for last 5 minutes of cooking time.

To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks.

Drizzle chicken with remaining sauce and garnish with 2 lime wedges. Serves 4.

Margarita Steaks

1/4 c. tequila
2 T. sugar
1 T. chopped fresh cilantro
1 tsp. lime zest
2 cloves garlic, minced
1/2 tsp. salt
2 T. lime juice
1-2 jalapeno pepper, seeded and chopped
2 steaks, about 1 inch thick (T-bone, rib-eyes or even sirloin)

In a glass baking dish combine all the ingredients except steaks, mix well. Place steaks in mixture turning to coat both sides. Cover and refrigerate at least 4 hours to marinate, turning steaks over occasionally.

Fire-up the grill, when ready, remove steaks from marinade, reserving marinade. Grill steaks to desired doneness, turning once and brushing occasionally with marinade.

Original King Ranch Chicken

1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes w/ peppers
1/2 c. onion chopped
1/2 c. green pepper chopped
1 c.-plus chicken broth
1 pkg. shredded Monterey jack cheese (or Cheddar)
1 chicken, boiled and de-boned (or 6 to 8 chicken breasts)
12 corn tortillas, or 1 pkg. tortilla chips, or noodles

Boil chicken, remove meat from skin and bones.

Saute onions and green pepper. Mix with soups, tomatoes, cubed chicken and chicken broth.

Line bottom of Pyrex casserole with six tortillas. Add 1/2 of chicken/soup mixture; spread over tortillas. Sprinkle grated cheese over mixture.

Then make another layer of six tortillas, chicken/soup mixture and cheese. Cover with foil and bake at 250°-300° for 1 hour until cheese is bubbly.

Shredded Pork Taquitos

1 dozen corn tortillas
1 lb. leftover shredded roast pork (or roast beef or chicken)
1 c. cheese, shredded
1 (4 oz) can green chiles
1/4 c. finely diced onions
1/4 tsp. lemon pepper
1/2 clove garlic, minced

Shred roast pork (or roast beef or chicken) with fork. Add remaining ingredients (except tortillas) and mix together. Dip tortillas in warmed oil to soften, then spread a large tablespoon of pork mixture in tortilla and roll up. Secure with wooden pick and fry in oil. Can be frozen.

To eat, dip in sour cream and avocado dip.

Tacos

1 lb. lean ground beef
1/4 c. all-purpose flour
1 T. chili powder
1 tsp. salt
1/2 tsp. dried minced onion
1/2 tsp. paprika
1/4 tsp. onion powder
Dash garlic powder
1/2 c. water
12 taco shells
2 c. shredded lettuce
1 c. shredded cheddar cheese

In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.

Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5 to 6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining.

Heat up the taco shells in a 375° oven for about 5 minutes.

Build each taco by spooning 2 to 3 tablespoons of the meat into a warm shell. Spread some of the shredded lettuce over the meat and then sprinkle some cheese over the top. Repeat with the remaining ingredients and serve immediately. Makes 12 tacos.

Taco Seasoning Mix

2 T. flour
2 tsp. chili powder
1-1/2 tsp. dried minced onion
1-1/4 tsp. salt
1 tsp. paprika
3/4 tsp. crushed beef bullion cube
1/4 tsp. sugar
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
Dash onion powder

Combine all of the ingredients in a small bowl.

Prepare taco meat using 1 pound of ground beef and use the following directions:

Brown ground beef; drain. Add seasoning mix and 3/4 cup of water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes, stirring occasionally.

Heat taco shells or tortillas as directed on package.

Serve bowls of seasoned ground beef, lettuce, tomato and cheese. Pass the taco shells or tortillas and let everyone make their own. Makes 12 tacos.

Taco Dip

1 can refried beans
1 c. sour cream
1 (8 oz) package cream cheese
1 tsp. garlic salt
2 T. taco seasoning
2 c. shredded cheese (any kind you like)
1 tomato, diced
1 bunch green onions, sliced
1 bag tostitos corn chips

In a 8X8-inch baking pan spread refried beans.

In small mixing bowl mix Sour Cream, Cream Cheese, taco seasoning and Garlic Salt. Spread over beans. Sprinkle with cheese. Bake at 350° for 15 minutes.

Sprinkle Green Onions and Tomatoes over top. Serve with Tostitos. Serves 8-10.

Taco Salad in a Tortilla Bowl

6 large flour tortillas
1 lb. ground beef or turkey
1 T. chili powder
1 tsp. garlic salt
1 (30 oz) can refried beans, heated
6 to 8 c. shredded lettuce
3 c. chopped tomatoes
3 c. grated cheddar cheese
salsa

Preheat oven to 375°. Spray an empty 4- to 5-inch-diameter can or baking pan with nonstick cooking spray. Drape a tortilla over top.

Bake 8-10 minutes, or until light golden brown. Let cool 5 minutes before removing tortilla from can or pan.

While tortilla is baking, brown meat in spices.

Place tortilla bowls on plates. Spread beans evenly in bottom of each tortilla bowl. Spoon meat on top of beans: layer remaining ingredients over top of meat. Serves 6.

Tex-Mex Pinto Beans

1-1/2 lbs dry pinto beans
3/4 lb hickory smoked bacon
2 c. roma tomatoes, seeded and chopped
1 c. chopped onions
1/4 c. fresh cilantro leaves
2 T. chopped fresh garlic
1 T. cumin powder
1 T. chili powder
1-1/2 T. salt
1/2 T. fresh ground pepper
4 c. water
8 c. water

Wash and clean the beans, then bring them to a boil in 4 cups of water. Cook them for 2 minutes, remove from the stove, cover and let them sit for an hour.

In a skillet, toast the cumin and chile powder over a medium high heat until they become fragrant (takes seconds). Put the spices aside and rinse the skillet.

Cook the bacon in the skillet, saving the fat. Remove the bacon and add the onions and garlic, and saute them for a minute.

Seed and chop the tomatoes and chop the bacon.

When the beans have soaked an hour, drain them, and add 8 cups of fresh water and all the other ingredients, except the salt. Bring the beans to a boil, cover, cut the heat to low, and simmer them for about an hour.

Remove the lid and check to see there's enough water, which should be about an inch above the beans and stay that way, then add the salt. Add more water if necessary. Start checking the beans every 15 minutes for doneness.

To thicken the liquid, reduce it by cooking longer, or mash some of the beans. Serves 10-12.

Texas Chili

3 lbs chuck roast, cut in 1-inch cubes
2 T. vegetable oil
3 garlic cloves, chopped
2 tsp. ground cumin
3 T. flour
1 T. oregano
2 (10-1/2 oz) cans beef broth
1 tsp. salt
1/2 tsp. pepper
13 oz pinto beans, drained
2-1/2 T. chili powder

Heat oil in heavy pan over medium heat. Add beef, stirring frequently till meat changes color but does not brown. Lower heat and stir in garlic.

Combine chili powder, cumin, and flour. Sprinkle meat with this mixture until evenly coated. Crumble oregano over meat. Add broth and stir till liquid is well blended. Add salt and pepper and bring to boil, stirring occasionally.

Reduce heat. Simmer partially covered for 1-1/2 to 2 hours until meat is falling apart. Add drained beans. Serves 8.

Texas Pinto Beans

1 (16 oz) package dried pinto beans
4-1/2 cups water
1/2 small onion, chopped
2 cloves garlic, minced
2 bacon slices, cut into 1 inch pieces
1 tsp. salt
1 medium tomato, diced
4 jalapeno peppers, seeded & chopped

Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil; boil 1 minute; cover, remove from heat and let stand 1 hour; drain.

Bring beans, 4-1/2 cups water, and next 4 ingredients to a boil in a Dutch oven. Cover, reduce heat and simmer, stirring occasionally, for 1 hour and 30 minutes or until tender.

Add tomato and jalapeno pepper, and simmer mixture for 30 more minutes. Serves 6-8.

Texas Tenderloin with Mushroom-Wine Sauce

4 thick tenderloin steaks
2 T. coarsely crushed black peppercorns

Press peppercorns into both sides of steaks and allow to stand for 30 minutes. Grill over hot coals until done to your preference. Do not overcook beef.

Sauce:

1/3 c. butter
6 oz mushrooms finely chopped
1 garlic clove crushed
2 T. flour
1 c. beef bouillon
3/4 c. red wine
pinch salt

Saute mushrooms and garlic in butter. Add flour and stir until brown, about 2 to 3 minutes. Slowly add bouillon, wine and salt while stirring. Bring to a boil, reduce heat and simmer about 20 minutes, stirring frequently. Serve over grilled steaks.

Wings of Fire

(These screaming hot chicken wings can be made hot, hotter and scorching hot by adding more hot pepper sauce and/or ground red pepper.)

5 lbs chicken wings, separated (about 2 dozen)
4 T. canola oil
2 T. vinegar
10 T. Tabasco sauce (or other hot pepper sauce)
1 tsp. garlic powder
Ground red pepper, to taste

Set oven to "broil" and place rack 6-inches from the element.

In a medium sized mixing bowl combine hot sauce, oil, vinegar and garlic powder. Place chicken wings on a broiling pan.

Using a pastry brush, coat the wings with the sauce mixture, and then broil the wings for 7 minutes on one side before turning them over and broiling for another 7 minutes.

Serve near a fire hydrant! Serve with Celery sticks and prepared Cool Ranch dip or Bleu Cheese dip (on the side).

Deep-Fried Ice Cream

20 oz chocolate chip ice cream
2 c. Corn Flakes, crushed
1-1/2 T. sugar
3-1/2 tsp. ground cinnamon
2 eggs
1 tsp. water
4 (8-inch) flour tortillas
Oil for deep-frying
Cinnamon mixed with sugar
Whipped cream
4 maraschino cherries

Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer. Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water.

Roll each ice cream ball in cereal mixture and press coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream. Freeze coated ice cream balls solid, 4 to 6 hours.

Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from two opposite sides. One end will serve as base for ice cream. Other end will be decorative fan.

Heat oil in wok or large deep-fryer. Place tortilla between two ladles or large spoons of different sizes (smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle. Deep-fry until crisp. Drain and sprinkle with cinnamon-sugar. Set aside.

Deep-fry frozen coated ice cream balls 30 to 45 seconds. Place each fried tortilla in large-stemmed glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla. Top with dollop of whipped cream and decorate with cherry. Makes 4 servings.

Lone Star Rub

(A really nice Tex-Mex style rub that's great on steaks. This makes enough for four good sized steaks. I would quadruple it and store it in a air-tight jar so that it's always handy!)

2 teaspoons kosher salt
1-1/2 tsp. chili powder
1-1/2 tsp. onion powder
3/4 tsp. garlic granules (powder)
1/2 tsp. paprika
1/2 tsp. marjoram
1/4 tsp. ground cumin
1/4 tsp. ground black pepper
1/8 tsp. cinnamon

Add the spices to a small bowl and mix well with your fingers.

Rub some extra virgin olive oil onto both sides of the steaks, then evenly coat this rub onto both sides, gently rubbing it into the meat. Let the steak sit at room temperature for 15-20 minutes with this rub on before grilling over direct high heat.

     


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