Border Steaks

Border Steaks

Spice Mix: Combine all of the following spice mix ingredients in a small bowl.
1 finely ground dried *Arbol Chili (discard seeds and stem)
1 finely ground dried Cascabel Chile (discard seeds and stem)
1 finely ground dried Ancho Chile (discard seeds and stem)
You may substitute 2 tsp of chili powder for the Arbol, Cascabel, and Ancho Chili portion of this recipe.
1 1/2 tsp ground black peppercorns
1/2 tsp Paprika
1 1/2 tsp Salt
3 tbs Brown Sugar
1/2 tsp garlic powder
Marinade and Sauce: Combine the following to form the marinade.
4 tbs Spice Mix
1 six-ounce can Tomato Paste
1 cup beef broth or (1 cup water + 1 tsp 'Better than Bouillon' Beef Base)
1/4 cup Apple Cider Vinegar
1/3 cup Light Molasses
2 - 4 pounds of your favorite cut of Steak

1. Marinate the steaks in the marinade for 30 minute - 1 hour.
2. Transfer the remaining marinade to a sauce pan.
3. Bring the marinade to a boil and then reduce the marinade to a simmer.
4. Simmer 15 - 20 minutes, stirring often.
5. Cook steaks over high heat on a charcoal or gas grill until desired doneness.
6. Serve the steak with the BBQ sauce for dipping or drizzle BBQ sauce over the steak.


• Arbol Chilies add heat so toss a few more in if you like it hot.  Just increase the amount of spice mix used by 1/2 tsp for each Arbol Chili you add to the mix.  Always wash your hands after handling peppers and never touch your eyes after handling peppers. 

• The marinade must be cooked thoroughly and must be stirred with a clean utensil.  After heating, the marinade should be transferred to a clean serving bowl.  Discard any uncooked marinade.

Download the Printer Friendly PDF: Border Steaks