Adapted from a recipe in Rachael Ray's "30-Minute Meals 2." Any and all spices are fair game on the dialysis diet. Isn't that great news? You don't have to compromise flavor when you give up sodium, potassium and phosphorus. Here's a recipe that makes good use of spices, and gives you another alternative to satisfy that protein requirement. This rub works well on chicken or jumbo shrimp, too.
4 sirloin strip steaks, 1-inch thick 1 1/2 tablespoons ground ancho chili or dark chili powder 1 1/2 tablespoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cayenne pepper 1 large red onion, cut into 4 thick slices Extra-virgin olive or vegetable oil, to coat onion Freshly ground black pepper
Remove steaks from refrigerator and let them rest for a few minutes to take the chill off.
Preheat grill pan or indoor electric grill to high heat. Combine spice rub ingredients: ground ancho chili, cumin, coriander and cayenne. Rub well into steaks.
Coat red onion slices with a drizzle of oil. Season with pepper.
Grill steaks and onion slices, 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Top with separated rings of grilled onions. Serves 4.