Sweet-and-Spicy Rub

4 tbsp brown sugar

4 tbsp onion powder

4 tbsp garlic powder

4 tbsp herbes de Provence

4 tbsp dried oregano

2 tbsp mild paprika

2 tbsp mustard powder

2 tbsp kosher salt

4 tsp cayenne

4 tsp ground coriander

2 tsp black pepper

MARINATED RIB-EYE STEAKS

4 rib-eye steaks, 10 to 14 oz. each

Extra-virgin olive oil

GRILLED ONIONS

3 medium yellow onions, trimmed and peeled, each cut crosswise into four ½-inch thick slices

3 tbsp extra-virgin olive oil

SWEET-AND-SPICY DIPPING SAUCE

¼ cup apple cider vinegar

2 tbsp honey

1 red chile, halved, stemmed, seeded, and minced, or green jalapeno chile

1 tbsp fresh oregano leaves, chopped

Kosher salt

Sweet-and-Spicy Rub

In a mixing bowl, combine all the rub ingredients and stir well.

Store in an airtight container at room temperature until ready to use.

Rib-eye Steaks

Trim the steaks.

On a large platter, sprinkle them all over on both sides with 1/2 cup of the rub and, with your fingers, rub the seasonings into the meat thoroughly. (Reserve the remaining rub for the Grilled Onions and other uses.)

Cover the steaks with plastic wrap and refrigerate for at least 1 hour or as long as overnight.

Set the rack of an outdoor grill 6 inches above the fire bed.

Prepare a hot fire.

Moisten a clean cloth or paper towels with olive oil and, holding the cloth or towels with long grilling tongs, carefully oil the grill rack.

Place the steaks on the grill and close the cover.

Cook the steaks until nicely browned and done to your liking, 6 to 8 minutes per side for medium-rare.

Remove them from the grill to a clean platter, cover with aluminum foil, and leave them to rest for 10 minutes to allow the juices to settle back evenly into the meat.

Grilled Onions:

Coat them evenly with the olive oil and sprinkle them on both sides with 1 tbsp. of the Sweet-and-Spicy Rub.

Place them on the grill and cook until nicely browned, about 5 minutes per side.

While the onions are grilling, make the Sweet-and-Spicy Dipping Sauce.

Sweet-and-Spicy Dipping Sauce

In a small bowl, combine the vinegar, honey, jalapeno, oregano and salt.

Whisk well until the honey has dissolved.

Pour the sauce into four small decorative dipping bowls and place each one beside a large serving plate.

Transfer the steaks to the serving plates and top them with the grilled onion slices.

Serve immediately. Serves 4.

Sugar: 28g

:

Calcium: 764mg

Calories: 499kcal

Carbohydrates: 86g

Cholesterol: 1mg

Fat: 19g

Fiber: 26g

Iron: 30mg

Potassium: 1244mg

Protein: 13g

Saturated Fat: 3g

Sodium: 2916mg

Vitamin A: 6580IU

Vitamin C: 23mg