Our recipe this month comes from Austin native Donna Klingsted, who got this recipe from her mother and believes it came from the Chisholm Trail.

Serves: 4


·       1 ½ teaspoons granulated sugar

·       1 ½ teaspoons ground coriander

·       1 ½ teaspoons salt

·       1 teaspoon chili powder

·       1 teaspoon garlic powder

·       1 teaspoon ground pepper

·       ¼ teaspoon crushed red pepper flakes

·       4 boneless top sirloin steaks


  Mix the dry seasonings together thoroughly in a bowl. Please each steak on a large plate and cover each side with the mixture, rubbing the seasoning in thoroughly, then turning the meat over and repeating the process. Let the steaks sit for about an hour in a cool place (refrigerator).  

  Place the steaks on a grill over medium heat. Cook for 10-15 minutes on each side, to desired level of cooking. Serve immediately with salad, summer corn or potatoes and mint iced tea.