Smoky Ancho Chile Rubbed Beef Tenderloin Steaks
Elevate your grilling game with these Smoky Ancho Chile Rubbed Beef Tenderloin Steaks. Infused with a rich and savory blend of spices, including fresh ground black pepper, dried ancho chile powder, and fragrant garlic, these steaks boast a perfect balance of heat and flavor. The Worcestershire sauce and Dijon mustard add depth, while the cumin brings an earthy warmth to every bite. Ideal for summer barbecues or a cozy dinner, these tender steaks are sure to impress family and friends! Serve with grilled vegetables or a fresh salad for a complete meal.
4
Servings
175
Calories
9
Ingredients
Ingredients
fresh ground black pepper
1 (tablespoon)
dried ancho chile powder
2 (teaspoons)
Worcestershire sauce
4 (teaspoons)
Dijon mustard
1 (teaspoon)
salt
1/2 (teaspoon)
ground cumin
1/2 (teaspoon)
ground red pepper
1/8 (teaspoon)
garlic cloves, minced
2
beef tenderloin steaks, trimmed
4 ((4 ounce each))
Instructions
1
Begin by preparing your grill for medium-high heat. If using charcoal, allow the coals to become ashy white; if using gas, preheat it for about 10-15 minutes.
2
In a small bowl, combine the fresh ground black pepper, dried ancho chile powder, Worcestershire sauce, Dijon mustard, salt, ground cumin, ground red pepper, and minced garlic. Stir well to create a thick spice rub.
3
Take the beef tenderloin steaks and pat them dry with paper towels. Generously apply the spice rub evenly over each steak, ensuring they are well coated.
4
Let the seasoned steaks rest at room temperature for about 10 minutes. This allows the flavors to meld and the meat to become more tender.
5
Once rested, place the steaks on a grill rack that has been coated with cooking spray to prevent sticking.
6
Grill the steaks for approximately 5 minutes on each side, or until they reach your desired level of doneness, using a meat thermometer if necessary (130°F for medium-rare, 140°F for medium).
7
Remove the steaks from the grill and tent with foil. Allow them to rest for about 5 minutes before serving to let the juices redistribute.
8
Serve with your choice of sides and enjoy the smoky, spicy flavor!
Nutrition Information
12g
Fat
1g
Carbs
16.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Smoky Ancho Chile Rubbed Beef Tenderloin Steaks.
What are the primary flavors of these steaks?
The steaks feature a smoky and savory flavor profile with heat from ancho chile and depth from garlic and cumin.
How many servings does this recipe yield?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 175 calories.
How much protein is in each steak serving?
There are 16.5 grams of protein per serving.
What is the fat content of the steaks?
The steaks contain 12 grams of fat per serving.
How many carbohydrates are in this recipe?
This is a low-carb recipe with only 1 gram of carbohydrates per serving.
What specific cut of beef is used?
The recipe uses 4-ounce beef tenderloin steaks, trimmed.
What kind of chile powder is required for the rub?
The rub requires dried ancho chile powder.
What temperature should the grill be set to?
The grill should be prepared for medium-high heat.
How long should a gas grill preheat?
A gas grill should be preheated for about 10 to 15 minutes.
How do I know if the charcoal is ready?
If using charcoal, the coals should be allowed to become ashy white.
What ingredients make up the spice rub?
The rub includes black pepper, ancho chile powder, Worcestershire sauce, Dijon mustard, salt, cumin, red pepper, and garlic.
How should the steaks be prepared before applying the rub?
The beef tenderloin steaks should be patted dry with paper towels before seasoning.
How long should the steaks rest after being seasoned?
The seasoned steaks should rest at room temperature for about 10 minutes.
Why do the steaks need to rest before grilling?
Resting allows the flavors to meld and the meat to become more tender.
How do I prevent the steaks from sticking to the grill?
You should coat the grill rack with cooking spray before placing the steaks on it.
How long should the steaks be grilled on each side?
Grill the steaks for approximately 5 minutes on each side.
What is the internal temperature for medium-rare steaks?
The internal temperature for medium-rare is 130 degrees Fahrenheit.
What internal temperature indicates a medium level of doneness?
A medium level of doneness is reached at 140 degrees Fahrenheit.
Should I use a meat thermometer?
Yes, a meat thermometer is recommended to ensure the steaks reach your desired level of doneness.
What should I do after removing the steaks from the grill?
Remove the steaks and tent them with foil to rest.
How long should the steaks rest after cooking?
The steaks should rest for about 5 minutes before serving.
Why is resting after cooking important?
Resting the meat after cooking allows the juices to redistribute throughout the steak.
What side dishes are recommended with this steak?
Grilled vegetables or a fresh salad are excellent sides for this dish.
What type of mustard is used in the rub?
The recipe calls for one teaspoon of Dijon mustard.
Is fresh garlic used in this recipe?
Yes, the rub uses two minced garlic cloves.
Does the rub contain cumin?
Yes, the rub includes 1/2 teaspoon of ground cumin for earthy warmth.
Is this recipe suitable for summer barbecues?
Yes, it is specifically described as ideal for summer barbecues.
What adds the savory depth to the rub?
The Worcestershire sauce and Dijon mustard add depth to the spice blend.