Instructions: 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 13- by 9- by 2-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.

This recipe yields 8 servings.

Comments: Brush thick slices of country-style bread with olive oil and grill until golden, about two minutes per side. Serve alongside steaks.

What to drink: Beckmen Vineyards 2000 Syrah, Estate, Santa Ynez Valley, or another light-bodied Syrah.

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