Veggie by Season: Southwest Spiced Steak

Welcome!

Thanks for stopping by Veggie by Season!

This blog was formerly A Year in the Kitchen. When I began blogging, the intention was to chronicle my first year in the kitchen as a married gal. I had so much fun that it lasted three wonderful years.

My life has changed a lot in those three years though, and so has my blogging style and content. I was a former vegetarian for 7 years, but began a bit of meat again in college and for two years post graduation. Over the past year, I began phasing it out of my diet, and went back to vegetarian in April.

I invite you to read the About the Author page for more information about me and my blog, just click on the link above!

Thanks for reading, Ash

Monday, August 4, 2008

Southwest Spiced Steak

I decided to make spicy flank steak and chicken for the party. I used a caribbean marinade for the chicken - store bought - and marinaded it overnight. For the steak, JJ and I came up with a way to add spice to Penzey's mixture that was outstanding!

Southwest Spiced Steak

2 tbsp. Penzeys Chicago Steak Seasoning (salt, pepper, garlic, smoke, lemon)
1 tsp. chile powder

1 tsp. cumin

2 tbsp. brown sugar

Toss all spices together, rub onto steak and let it sit in the fridge for 2-3 hours. Bring to room temp. before grilling for 7 minutes per side. Let it sit under foil for 10 minutes before slicing.