Monday, July 30, 2012

spice-rubbed steak

This recipe is yet another that comes from the farmers who operate our meat CSA. You can basically use this rub on any cut of beef, and it will be great. I like it because it is tasty but still lets the beef flavor stand out. As with other recipes I've posted, it's not so much the rub that matters as the cooking technique. This time we cooked a sirloin, and due to the rain we opted to cook it inside in a cast-iron skillet. 


spice-rubbed steak
serves 2 (easily multiplied)

1 clove garlic, minced
1/2 tsp. kosher salt
1/2 tsp. pimenton (smoked Spanish paprika)  
1/2 tsp. ground cumin 
1/2 tsp. ground coriander
1/3 tsp. black pepper
oil
1 lb. steak

Combine spices together in a small bowl. Add oil and garlic; combine until the mixture forms a paste. 


Pat steak dry and rub all over with the marinade. Refrigerate for at least 6 hours, or up to 24.

Grass-fed meat is not generally as fatty, but this sirloin was yummy.

Bring steak to room temperature before cooking.

Preheat oven to 375 degF. Heat cast-iron skillet over high heat until very hot; sear steak 2-4 minutes on each side until deeply browned (time depends on thickness of steak). Place skillet with steak in oven for  3-6 minutes, depending again on thickness of steak and desired doneness. We touch it with a finger to know if it's ready, and we cooked our sirloin for 4 minutes to achieve medium rare.

Put the steak under foil on a plate to rest for 5-10 minutes before cutting it.


Editor's note: This post is part of Monday Mania and Simple Lives Thursday.

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