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Pan-Fried Steaks with Salsa Verde and Ancho Chili Sauce
- 2 teaspoons cumin seeds
- 2 teaspoons whole coriander seeds
- 2 tablespoons chili powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 6 8-to-10-ounce New York strip steaks or rib-eye steaks, each about 3/4 inch thick
- 2 tablespoons olive oil
- Salsa Verde
- Ancho Chili Sauce
Directions:View on Bon Appetit
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