Spice rub punches up flavor of grilled tenderloin steaks

What’s for dinner tonight? Let’s sit down to something that is hearty, bursting with flavor, but low in fat. Quick and easy would be nice, too. If you think that description’s a tough goal to meet, be of good cheer.

Here’s an answer: a recipe for grilled beef tenderloin steaks with a chili boost, from the May issue of Cooking Light magazine. It’s part of a feature suggesting several ways of using easy spice rubs to punch up flavor on the grill.

In this case, it’s done with ancho chili. Ancho chili powder is made from ground, smoked, dried poblano peppers, and it gives the rub a subtle, smoky heat. For a milder flavor, cut back on the ground black pepper or ancho chili powder, and omit the ground red pepper.

Consider serving with mashed potatoes and iceberg lettuce wedges with creamy blue cheese dressing.

Roadhouse steaks with ancho chili rub

1tablespoon freshly ground black pepper

2teaspoons ancho chili powder

4teaspoons Worcestershire sauce

1teaspoon Dijon mustard

1/2teaspoon salt

1/2teaspoon ground cumin

1/8teaspoon ground red pepper

2garlic cloves, minced

44-ounce beef tenderloin steaks, trimmed

Cooking spray

Prepare grill.

Combine first 8 ingredients (black pepper through garlic) in a small bowl. Rub this spice mixture evenly over steaks; let stand 10 minutes.

Place steaks on a grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness.

Makes 4 servings.