Espresso & Spice Rubbed Steaks

Adapted from Chef Patrick MacIsaac

Printable Recipe

Prep time: 5 minutes
Grill time: 8-10 minutes (depending on the thickness of the steak and how well don you like them)
Serves 2

Ingredients:

2 strip loin or rib eye or even flank steak (I like to use local grass fed & grass finished beef)
Dry Rub:
1 tbsp fine ground espresso
1 tsp kosher salt
1 tsp ground black pepper (or some Aleppo Pepper)
1 tbsp brown sugar
1 tsp garlic powder (dry rubs are the only time I ever use powder, but it works better than fresh)
1 tbsp sweet Hungarian paprika
1/2 - 1 tsp Tlalelolco (Mexican chili rub from Epices de Cru)

Directions:
1. In a small bowl, mix all the ingredients together for the rub and set aside.

2. Have the steaks at room temperature (about 20 minutes out of the fridge) and rub both sides of the steaks with the dry rub.  Set aside for 5 minutes or so.  Usually that's as long as it takes to heat up my BBQ.

3. Start the grill and when it's hot (500F/230C) grill the steaks for 3-4 minutes per side, depending on the thickness and how well done you like it.

4.  Remove from grill and allow to rest covered for 5 minutes before slicing if it's a flank steak, serving if it's strip loin or rib eye.

This time I served it with a Green Salad (romaine hearts, Spring onion, cucumber slices), with my semi Caesar vinaigrette, this time without the egg or mayo.

Coriander Two Ways Grilled Lamb Chops

• Adapted from Canadian Living: 150 Essential Beef, Pork and Lamb Recipes  
• Printable Recipe
• Prep & marinade time: 30 minutes (can marinate for 30 minutes - 8 hours)
• Grill time: 10 minutes
• Serves  2 
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• Ingredients: 
• 6-8 lamb rib chops (The actual recipe calls for 2 racks of lamb, but I like to cut them into chops before marinating and then grill as chops)
• Marinade:
• 1/4 cup chopped fresh cilantro
• 2 cloves of garlic, finely chopped or crushed
• 2 tbsp olive oil
• 1 tbsp fresh ginger, peeled & grated
• 1 1/2 tsp ground coriander
• salt & pepper
• Directions:
• 1. Make  marinade:   With the motor  of your food processor running, drop the garlic and chunk of ginger through the feeding tube.  Add everything except the oil and pulse until well blended (30 -60 seconds).  Pour the oil down feeding tube with the motor running.  Taste for seasoning.   The results: a thick paste. 
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• 2. Place chops in a zip lock bag and add the paste.  Rub into chops and set aside for 30 minutes or so on the counter. 
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• 3. Prepare the grill or broiler to the highest setting.  Broil chops for 4-5 minutes per side, or until cooked through and crisp.   Let the ribs rest for 5 minutes or so before serving.