• 4 (8 to 10-ounce, 1-inch thick) sirloin strip steaks
• 1 1/2 tablespoons (a palmful) ground Ancho chiles or dark chili powder
• 1 1/2 tablespoons (a palmful) ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cayenne pepper
• 1 large red onion, cut into 4 thick slices
• Extra-virgin olive or vegetable oil, to coat
• Salt and pepper

Let steaks rest from refrigerator for a few minutes to take the chill off.

Preheat grill pan or indoor electric grill to high heat. Combine spice rub ingredients: ground Ancho chile, cumin, coriander, and cayenne. Rub spice blend into steaks.

Coat sliced red onion with a drizzle of oil. Season with salt and pepper.

Grill steaks and onion slices 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season steaks with salt. Top with separated rings of red grilled onions. Serve with hot Cracked Cornbread and Cheese Squares and Mexican Salad.

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