Recipe from The Black Dog Summer on the Vineyard Cookbook By Joseph Hall

Southwestern Rubbed Strip Steak
Serves 4-6
The first cookbook from The Black Dog Tavern contains a collection of recipes from the summertime menu of this Martha's Vineyard restaurant, which has been deemed a true American institution. 75 color photos, 25 line drawings.

SteakDry rubs—mixtures of salt and ground herbs and spices—not only add flavor to your meats, they also enhance its moisture by helping to seal in the meat juices. We've chosen strip steaks for this recipe, but you can substitute another favorite cut. This rub is also great on pork.

The Black Dog Summer on the Vineyard Cookbook
By Joseph Hall
Little Brown and Company

2 tablespoons Ancho chili powder
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons ground cumin
1 teaspoons cayenne pepper
2 tablespoons Spanish paprika
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon kosher salt
2 twelve-ounce strip steaks

Mix the dry ingredients together in a pie pan.

Dry two twelve-ounce strip steaks and lay them in the pie pan to coat both sides of the steaks with the rub mixture.

Broil or grill to desired level of doneness, usually about 4 to 5 minutes a side for medium rare. If Ancho chili powder is unavailable locally, you can make your own by grinding whole Ancho chilis (dry poblano) in your food processor. We serve this at The Black Dog with Mashed Sweet Potatoes with Lime & Chipotle
(see recipe on page 185).