Serves: 4
Total Calories: 9
Combine garlic and salt in a small bowl; mash to a paste. Add chili powder, cumin, and sugar; mix well. Stir in Worcestershire. Arrange steaks on a plate large enough to hold them in one layer. Rub both sides of steaks with chili paste. Transfer to a zip-lock plastic bag and refrigerate for at least 4 hours and up to 2 days.
Grill steaks on an oiled rack 5 inches over glowing coals, 5 minutes per side for medium rare. Transfer to serving plates and let rest 5 minutes.
Note: Also great on beef steaks and chicken.
This Garlic and Chili-Rubbed Buffalo Steaks recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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