- 2/3 cup (packed) dark brown sugar
- 1/3 cup coarse salt
- 1/4 cup chili powder
- 1/4 cup coarsely ground black pepper
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cloves
- 9 garlic cloves, pressed
- 8 16-ounce boneless rib-eye steaks
- 3/4 cup corn oil
- Smoked Vegetable Salsa
- Mix first 7 ingredients in medium bowl. Using fork, mash in garlic. Using 3 tablespoons spice mixture for each steak, rub spices onto both sides of steaks. Whisk corn oil into remaining spice mixture; set oil rub aside. Place steaks in two 13x9x2-inch glass dishes. Cover; chill steaks and oil rub at least 4 hours and up to 1 day.
- Prepare barbecue (medium-high heat). Brush steaks with some of oil rub. Grill steaks to desired doneness, brushing occasionally with oil rub, about 5 minutes per side for medium-rare; let stand 5 minutes. Serve with Smoked Vegetable Salsa .