Grilled Beef Steaks with Ancho Chili Rub

Grilled Beef Steaks with Ancho Chili Rub: Main Image

Quick Facts

Servings: 4


  • 2 beef round (sirloin) tip center steaks, cut 1 inch thick (about 8 ounces each) or 4 well-trimmed boneless beef top loin (strip) steaks, cut 1 inch thick (about 2-1/2 pounds)
  • Salt and pepper
  • Ancho Chili Rub:1 tablespoon ground ancho chili powder
  • 3 cloves garlic, minced
  • 1-1/2 teaspoons dried oregano leaves, crushed
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon freshly grated orange peel
  • 1/2 teaspoon ground cinnamon


  • Combine rub ingredients; press evenly onto beef steaks.
  • Place steaks on grid over medium, ash-covered coals. Grill round (sirloin) tip center steaks, covered, 11 to 13 minutes for medium rare doneness, turning once; do not overcook. (Grill top loin steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.) Season with salt and pepper, as desired.
Recipe courtesy of the National Cattleman’s Beef Association

Beef Round (Sirloin) Tip Center Steaks are cut from the Beef Round Tip, Cap Off by following the natural seams to separate the tip side, tip center and tip bottom. The tip center is then cut across the grain into steaks. Steaks cut 3/4 inch thick average 6 ounces. Steaks cut 1 inch thick average 8 ounces.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Nutrition Facts

Calories 201
  Calories from Fat 89 (44%)
(15%)Total Fat 10g
(17%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 5g
(25%)Cholesterol 75mg
(3%)Sodium 64mg
(13%)Potassium 446mg
Total Carbohydrate 2g
(4%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(50%)Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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