SPICE-RUBBED STRIP STEAK
Spice rubs are great for when you don't have time to marinate your meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Combine peppercorns, coriander, dill, red-pepper flakes, and salt in a small dish. Rub spice mixture evenly over both sides of steaks.
- Heat grill to medium-high; lightly oil grates. Place steaks on grill; cover. Cook, turning once, until meat is desired doneness, about 8 minutes for medium-rare.
Nutrition Facts : Calories 530 g, Fat 34 g, Protein 53 g
STEAK DRY RUB
This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.
Provided by richlids
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.
Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g
SPICE-RUBBED STRIP STEAKS WITH SWEET-AND-SPICY ONION SAUCE
Provided by Daphne Brogdon
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mix together the paprika, chili powder, coriander, 1 teaspoon black pepper and 1 teaspoon salt in a small bowl. Sprinkle the steaks on both sides with the spice mixture. Refrigerate for 1 hour.
- Heat the olive oil in a large skillet over medium-low heat. Add the onions and sprinkle with salt and pepper. Cook, stirring occasionally, until soft and slightly golden, 10 to 15 minutes. Add the garlic, tomato paste and pepper flakes, and cook for 2 minutes. Stir in the beef broth, hot sauce and Worcestershire. Cook until thickened, about 5 minutes. Keep warm.
- Prepare a grill or grill pan for medium-high heat.
- Grill the steaks for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes. Serve topped with the onion sauce.
SPICE-RUBBED NY STRIP, FRIED POTATOES AND BROCCOLI RABE
Steps:
- For the NY strip: Remove the steaks from the refrigerator 30 minutes before cooking.
- Preheat the oven to 450 degrees F.
- Mix together the paprika, coriander, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Season the steaks liberally with salt and pepper on both sides. Rub the spice rub on one side of the steaks and let sit 5 minutes.
- Heat a few tablespoons of canola oil in a medium cast-iron pan over high heat until smoking. Add the steaks spice rub-side down and cook, without touching, until a crust forms, about 4 minutes. Flip and cook until a crust forms on the bottom, about 4 minutes.
- Add the butter and rosemary to the pan. Transfer to the oven and cook, basting occasionally with the butter, until a thermometer inserted in the center registers 130 degrees F (for medium-rare), about 10 minutes. Transfer the steaks to a cutting board and let rest 5 minutes before slicing. Drizzle with some of the brown butter.
- For the crispy potatoes: Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons of salt. Bring to a boil and cook until a skewer inserted into the center meets with no resistance, about 25 minutes. Drain well and place on a baking sheet lined with paper towels to dry further.
- When the potatoes are cool enough to handle, cut into 1/2-inch dice. Place the potatoes on a large plate or baking sheet and gently smash them a bit; season well with salt and pepper. Line another large plate or baking sheet with paper towels.
- Heat 3 inches of canola oil in a large high-sided saute pan over medium heat until it registers 365 degrees F. Fry the potatoes in batches in an even layer in the pan until golden brown on all sides and cooked through, about 3 minutes.
- Remove the potatoes with a slotted spoon to the plate lined with paper towels and immediately season with the cheese and more salt and pepper. Repeat with remaining potatoes. Transfer to a platter and garnish with the parsley, oregano and pickled shallots or onions.
- For the broccoli rabe with garlic, oil and red chile: Bring a large pot of water to a boil; add 1 tablespoon of salt. Prepare an ice bath.
- Add the broccoli rabe to the boiling water and cook for 2 minutes. Remove with tongs and place directly into the ice bath. Let sit for 3 minutes, then drain well on paper towels. Reserve a cup of the cooking water.
- Heat a few tablespoons of olive oil in a large saute pan over medium heat. Add the chile flakes and garlic and cook until fragrant, about 1 minute. Add the broccoli rabe, season with salt and pepper and cook, tossing constantly in the oil, until just warmed through and crisp-tender, about 2 minutes. Add a bit of the cooking water if needed. Transfer to a platter and drizzle with more oil, if desired.
NEW YORK STRIP STEAK WITH SPICY COFFEE RUB
Steps:
- Apply the olive oil to the entire steak and then sprinkle the rub onto the meat. Allow the flavors to develop for 2 hours.
- Heat coals on a grill. When the coals are hot, move them to one side of the grill. Sear the steak for 2 minutes on each side over the coals. Move the steak to the cool part of the grill and cook with the lid on for 20 minutes.
- Rest the steak for 10 minutes before slicing.
GRILLED SPICE-RUBBED SKIRT STEAK
Categories Beef Garlic Fourth of July Backyard BBQ Steak Spice Summer Grill Grill/Barbecue Gourmet
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Mince garlic and mash to a paste with kosher salt. Stir together spices in a bowl, then stir in garlic and oil until a paste forms. Pat steak dry, then rub all over with paste. Marinate steak in a sealed large plastic bag, chilled, at least 6 hours.
- Bring steak to room temperature, about 30 minutes.
- While steak comes to room temperature, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Grill steak on lightly oiled grill rack, uncovered, turning over once, 4 to 6 minutes total for medium-rare.
- Cut steak diagonally across grain into 1/4-inch-thick slices. Divide sweet-potato salad among 6 plates, then top with steak and arugula.
STRIP STEAK WITH SPICE RUB
From the Washington Post - another great grill recipe. "This is a homemade take on the popular Montreal steak rub. If your grill is covered in snow, you can always broil these steaks." Serve with a Caesar salad & voila! I recommend Recipe#26431 - made up the day before over a simple Romaine & crouton salad.
Provided by Busters friend
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Let the steaks come to room temperature. Pat dry with paper towels. Rub both sides of each steak with the oil and set aside.
- In a small bowl, combine the remaining ingredients with the orange peel, if desired, to create the spice rub. Sprinkle the rub on both sides of the steaks, pressing to adhere to the surface of the meat (some spice rub will be left over).
- If using a gas grill, preheat to medium- to medium-high, depending on your grill. If using a charcoal grill, distribute the hot charcoal or wood briquettes evenly under the cooking area for direct heat. Oil the grate.
- Grill for about 7 minutes per side, or until an instant-read thermometer registers 140 degrees for medium-rare. Let steaks rest, covered, for 5 minutes before serving.
Nutrition Facts : Calories 626.5, Fat 42.5, SaturatedFat 16.8, Cholesterol 215.5, Sodium 1011.7, Carbohydrate 2.3, Fiber 0.6, Sugar 0.7, Protein 55.2
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