Carne Asada with Mexican Grill Rub
Courtesy San Antonio Express-News
Makes 6 servings
Mexican grill rub:
2 tablespoons chili powder
4 teaspoons garlic salt
2 1/2 teaspoons onion powder
2 teaspoons ground cumin
1 1/2 teaspoons oregano leaves, crushed
3/4 teaspoon cayenne pepper
3 well-trimmed beef rib-eye steaks, cut 1inch thick
Flour or corn tortillas, warmed, optional
Fiery Bacon-Wrapped Jalapeño Peppers
30 jalapeños, halved and seeded
1 (8 oz.) package cream cheese, softened
1 lb. thin-sliced bacon, cut in half
hot barbecue sauce
1. Preheat oven to 350 degrees F.
2. Fill jalapeño halves with cream cheese and wrap each with a slice of bacon. Secure with a toothpick. Brush with sauce.
3. Place on rimmed cookie sheet, preferably with a rack, and bake until bacon is crispy, about 30 minutes.