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Features

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    Jillian FindlayHow the week went: So we’ve just started back to school, which is always interesting, especially this year because I’m a senior!
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    Volunteers needed The IPFW New Immigrant Literacy Program is seeking volunteers for its “Fall 2014 Reading Program” on Saturdays that runs Sept. 6 through Nov. 22. There are two sessions.
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    Five or 10 years from now, Karl Bushby could be illustrious, a celebrity chauffeured about London in a sleek town car, a bucket of champagne at his feet as he rides toward Buckingham Palace and a private audience with the queen.
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Family Features
Ancho Chile Rubbed Grilled T-Bones

Tasty T-bone

Quite possibly the ultimate steak, the T-bone embodies the rich blend of varied beef flavors that steak lovers crave, from tender and mild to bold and beefy. On one side of the T-bone is the filet mignon, which is considered the most tender cut, with a mild beef flavor. On the other side of the T-bone is the strip loin or New York strip, a firm, robust steak that is naturally marbled and offers a bold taste.

Ancho Chile Rubbed Grilled T-Bones

4 Omaha Steaks T-bone steaks

2 tablespoons olive oil

4 tablespoons Ancho Chile Rub (see recipe below)

12 grilled tri-color sweet baby peppers

Preheat grill to medium. Thaw and blot dry steaks. Brush steaks with olive oil. Generously cover both sides of steaks with Ancho Chile Rub by dipping them in rub. Continue until steaks are completely covered. Place steaks on heated grill and grill to desired doneness. (For a medium-rare steak, grill about 8 minutes on first side and 6 to 7 minutes on second side.) Remove steaks from grill and garnish with grilled tri-colored sweet baby peppers.

Ancho Chile Rub

1 tablespoon smoked paprika

2 teaspoons sea salt

2 tablespoons ancho chile powder

1 teaspoon brown sugar

Combine all ingredients and mix well. Makes 4 tablespoons.

– Family Features

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