Chili Dry-rubbed Grilled Steak
Inspired by Saveur
, Texas issue
Printable recipe
Prep time: 5 minutes
Marinating time: 1-24 hours
Grill time: 10 minutes
Serves 2
Ingredients:
2 sirloin tip steaks (we’re on South Beach Diet and this is a great lean, yet juicy cut)
Dry Rub:
2 tbsp sweet paprika
1 tsp chipotle chili powder
1 tsp ancho chili powder
¾ tsp ground cumin
Olive oil, just enough to brush on steaks before grilling.
Directions:
1. Combine the dry rub in a small bowl. Rub into the steaks (both sides) and set aside – one hour at room temperature and up to 24 hours in the fridge.
2. Preheat your grill (lucky you if you have a BBQ) – I use my trusty Cuisinart Griddler, but any grill pan would work too. If you’ve refrigerated your steaks, they should come to room temperature before grilling (at least 30 minutes).
3. Baste your steaks with olive oil and grill over high heat (sear on Griddler) for 3 minutes per side. Lower the heat to medium high (shift around on a charcoal BBQ or lower temperature on a gas grill) and cook for another 2-3 minutes per side – or done to your likeness.
4. Remove from heat and cover with foil to “rest” for five minutes before serving.
Inspired by Saveur
, Texas issuePrintable recipe
Prep time: 5 minutes
Marinating time: 1-24 hours
Grill time: 10 minutes
Serves 2
Ingredients:
2 sirloin tip steaks (we’re on South Beach Diet and this is a great lean, yet juicy cut)
Dry Rub:
2 tbsp sweet paprika
1 tsp chipotle chili powder
1 tsp ancho chili powder
¾ tsp ground cumin
Olive oil, just enough to brush on steaks before grilling.
Directions:
1. Combine the dry rub in a small bowl. Rub into the steaks (both sides) and set aside – one hour at room temperature and up to 24 hours in the fridge.
2. Preheat your grill (lucky you if you have a BBQ) – I use my trusty Cuisinart Griddler, but any grill pan would work too. If you’ve refrigerated your steaks, they should come to room temperature before grilling (at least 30 minutes).
3. Baste your steaks with olive oil and grill over high heat (sear on Griddler) for 3 minutes per side. Lower the heat to medium high (shift around on a charcoal BBQ or lower temperature on a gas grill) and cook for another 2-3 minutes per side – or done to your likeness.
4. Remove from heat and cover with foil to “rest” for five minutes before serving.
For South Beach Dieters: this is great served with Roasted Cauliflower and over a bed of stir fried baby beet greens (baby spinach is great too) & chopped shallots, sprinkled with a little baslamic vinegar.
Warning: this is spicy, so you might want to scrape some of the rub off after cooking, if you're whimps like me.
2 comments:
What a great recipe for a sirloin tip! Curious whether the beef was aged at all (i.e. dry aged or wet aged). Sometimes I find certain rubs clash with certain beefs.
Carrie, I bought it at the supermarket and I truthfully, have no idea as to aging. I do know it was very tasty.
Thanks for the question and now I'll be more knowledgable when shopping. Hopefully the guy behind the counter will be too. Unfortunately, there are just a couple of real butcher shops in Halifax. Sometimes, it's just easier to buy in a grocery store and cross my fingers ;-)
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