Prep time: 5 minutes
Grill time: 8-10 minutes
Serves 2
Ingredients:2 sirloin tip steaks (if you can, get some grass-fed pasture raised beef)
Dry Rub:
1 tbsp Herbes de Dionysios (Greek blend that one sniff will transport you there)
1 tbsp Vegetable Spice Blend
1/2 tbsp cumin seeds
1/4 tbs[ smoked Pasilla Oaciaca chili
1/2 tbsp salt
Directions:1. Combine the dry rub in a small bowl. Rub into the steaks (both sides) and set aside.
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. 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.
Grill time: 8-10 minutes
Serves 2
Ingredients:2 sirloin tip steaks (if you can, get some grass-fed pasture raised beef)
Dry Rub:
1 tbsp Herbes de Dionysios (Greek blend that one sniff will transport you there)
1 tbsp Vegetable Spice Blend
1/2 tbsp cumin seeds
1/4 tbs[ smoked Pasilla Oaciaca chili
1/2 tbsp salt
Directions:1. Combine the dry rub in a small bowl. Rub into the steaks (both sides) and set aside.
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. 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.
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