All you need:
1 tbsp packed Hy-Vee brown sugar
1 tbsp chipotle powder
1 1/2 tsp paprika
1 1/2 tsp Hy-Vee ground mustard
1 1/2 tsp ground cumin
2 (about 16 oz each) thick cut Choice Reserve T-bones
Kosher salt, to taste
1 (5.3 oz) container Hy-Vee plain Greek yogurt
1/4 c. Hy-Vee sour cream
1/4 to 1 jalapeno, seeded and chopped (depending on desired taste)
1 green onion, chopped
1 bunch cilantro, chopped
1 lime, zested and juiced
All you do:
For the rub, in a small bowl combine brown sugar, chipotle powder, paprika, ground mustard and cumin. Sprinkle both sides of steak with kosher salt. Sprinkle dry rub over both sides of steak and rub in.
Preheat grill for direct cooking to high heat until smoking.
Reduce heat to medium-high, oil grill grates and grill steaks without moving for 4 minutes or until well-marked. Flip steaks and cook until center registers 125 degrees for rare, 135 degrees for medium or 145 degrees for well on an instant-read thermometer. Allow steak to rest 5 minutes before cutting.
For cilantro lime crema, in a blender or food processor, combine yogurt, sour cream, jalapeno, green onion, cilantro, lime zest, half the lime juice and a pinch of salt. Blend until smooth. Adjust taste as needed with additional lime juice and salt. Serve with steaks.
Nutrition information per serving:
Dietary Fiber: 1g
Saturated Fat: 12g
Trans fats: 0g
Daily nutritional values:
25% vitamin A
20% vitamin C