Name: Spicy Barbecued Rib-Eye Steaks with Smoked Vegetable Salsa
Yield: Makes 8 servings
Ingredients: 2/3 cup (packed) dark brown sugar; 1/3 cup coarse salt; 1/4 cup chili powder; 1/4 cup coarsely ground black pepper; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground cloves; 9 garlic cloves, pressed; 8 16-ounce boneless rib-eye steaks; 3/4 cup corn oil; Smoked Vegetable Salsa

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Spicy Barbecued Rib-Eye Steaks with Smoked Vegetable SalsaBrian Leatart

Brush thick slices of country-style bread with olive oil and grill until golden, about two minutes per side. Serve alongside steaks. What to drink: Beckmen Vineyards 2000 Syrah, Estate, Santa Ynez Valley, or another light-bodied Syrah.

Recipe notes

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