Recipes

In a small dry skillet over medium heat, add the chiles, chili powder, coriander, cumin, oregano, paprika, and cinnamon stick. Heat just until the ingredients become fragrant, about 1 to 2 minutes. Put the spices into a grinder and pulse to a powder. Massage the dry chili rub into the steaks; cover and refrigerate for at least 2 hours. For the crab salad: Put the crabmeat in a bowl and add the mayonnaise, shallots, cilantro, chili sauce, and lime juice. Mix gently to combine the ingredients without breaking up the large lumps of crabmeat. Taste and adjust the seasoning with salt and pepper. Remove the steaks from the refrigerator about 30 minutes before you want to grill them to bring them up to room temperature. Heat the grill; brush the grate with some olive oil. Season the steaks with salt and pepper and place them on the hot grill. Cook for 6 to 7 minutes per side for medium rare. When the steaks are cooked to your liking, put them on a platter, cover them with aluminum foil, and let them rest for 5 minutes. Serve a generous scoop of crab meat on top of the steaks. Garnish with lime wedges. Steaks: 3 ancho chiles, seeded and torn into pieces 1/4 cup chili powder 2 tablespoons coriander seed 1 tablespoon cumin seed 1 tablespoon dried oregano 2 teaspoons sweet paprika 1/2 cinnamon stick 4 (1 1/2-inch thick) strip steaks, about 2 pounds Kosher salt and freshly ground black pepper Crab Salad: 1 pound lump crabmeat, picked over for shells 3/4 cup mayonnaise 2 tablespoons chopped shallots 2 tablespoons chopped fresh cilantro leaves 2 tablespoons chili sauce, such as Srirachi Hot Chili Sauce Juice of 1/2 lime plus lime wedges for garnish Kosher salt and freshly ground black pepper