For a printable recipe of to \rbr\rbrA fantastic Mexican spice blend is rubbed into Strip steaks then grilled and Glazed with a Molasses-Chipotle Glaze. The steak is paired with a quick and easy corn dish inspired by a menu item at Mesa Grill in New York City.\rbr\rbrBy April McKinney\rbr\rbrMexican Steak Recipe \rbr\rbrServes 4\rbrIngredients:\rbr2-12oz Strip Steaks (or any good grilling steak)\rbr1 tsp Ancho Chili Powder (Found in Spice section of Walmart or any grocery store)\rbr1 tsp Cumin\rbr1 tsp Paprika\rbr1 tsp Salt\rbr14 Cup Molasses\rbr18 Cup Balsamic Vinegar\rbr12 of a Chipotle Pepper in Adobo, minced (Found in Mexican section of Walmart or any grocery)\rbr1 Tbls Dijon Mustard\rbrExtra Virgin Olive Oil or Canola Oil\rbr \rbrDirections:\rbr\rbrMix together spices and rub liberally on both sides of the steaks, set aside at room temperature\rbr\rbrThen mix together Molasses, Balsamic, Chipotle Pepper, and Dijon in a small sauce pan, whisk together over low heat.\rbr\rbrPreheat grill to high heat, lightly drizzle steak with extra virgin olive oil and place steaks on grill for 3-4 minutes, flip and brush with molasses glaze.\rbr\rbrContinue to flip and glaze both sides and cook until desired doneness. About 8 minutes total will be medium with thick steaks like these.