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Wednesday, March 4, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Gina Craig
  • 1â�„4 cup Ancho or plain chili powder
  • 1â�„4 cup finely ground coffee
  • 2 TBS sweet paprika
  • 2 TBS dark brown sugar
  • 1 TBS dry mustard
  • 1 TBS salt
  • 1 TBS ground pepper
  • 1 TBS dried oregano
  • 1 TBS ground coriander
  • 2 tsp. ground ginger
  • 2 tsp. cayenne pepper (optional)
  • 4 filet mignons or other steak, cut at least 1 inch thick
Heat grill to high. Mix all dry ingredients in a jar or container with a tight fitting lid and shake well. Season each side of steak with one tablespoon of the rub and let stand at room temperature for 5-10 minutes before cooking.
Grill to desired doneness (six to eight minutes for medium). Remove steaks from grill and let sit for 5-10 minutes before serving.
The rub mixture can be kept in a sealed container for several months.
(This recipe was contributed as part of a "Cook of the Week" feature.)

West Piedmont Workforce Investment Board - Click for Website
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