Rio Grande Rub Steaks – Rachael Ray

Ingredients

• 4 (8 to 10-ounce, 1-inch thick) sirloin strip steaks
• 1 1/2 tablespoons (a palmful) ground Ancho chiles or dark chili powder
• 1 1/2 tablespoons (a palmful) 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
• Salt and pepper