Grilled Steak with Mexican Chili Rub
I cooked a prime cut of sirloin steak and a center-cut roast. Spraying the rubbed steaks with oil helps the spices bloom, preventing a raw flavor.
I cooked a prime cut of sirloin steak and a center-cut roast. Spraying the rubbed steaks with oil helps the spices bloom, preventing a raw flavor.
- 1/4 teaspoon ground cloves
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons kosher salt
- 2 teaspoons fish sauce
- 1 tablespoon paprika
- 1/2 teaspoon red pepper flakes
- 2 teaspoons tomato paste
- 4 teaspoons coriander seeds
- steak
- spice rub
- 1/2 teaspoon black peppercorns
- vegetable oil spray
- 4 teaspoons cumin seeds
- 2 (1 1/2- to 1 3/4 pound) boneless shell sirloin ste 1 to 1 1/4 inches thick
- 2 dried new mexican chiles stemmed, seeded, and flesh torn into 1/2-inch pieces
- Carbohydrate 3.16996258359969 g
- Cholesterol 98.7876000154476 mg
- Fat 27.3683666673312 g
- Fiber 1.4451154558931 g
- Protein 33.7856531255656 g
- Saturated Fat 10.0454626959939 g
- Serving Size 1 1 Serving (149g)
- Sodium 645.325721666498 mg
- Sugar 1.7248471277066 g
- Trans Fat 3.7533177417518 g
- Calories 398 calories
Step-by-step
- For the Steak: Combine tomato paste, fish sauce, salt, onion powder, and garlic powder in a bowl. Pat steaks dry with paper towels. With a sharp knife, cut 1/16-inch-deep slits on both sides of steaks, spaced ½ inch apart, in a crosshatch pattern. Rub salt mixture evenly on both sides of steaks. Place steaks on a wire rack set in a rimmed baking sheet; let stand at room temperature for at least 1 hour.
- For the Spice Rub: Toast chiles, cumin, coriander, pepper flakes, and peppercorns in a 10-inch skillet over medium-low heat, stirring frequently, until just beginning to smoke, 3 to 4 minutes. Transfer to a plate to cool, about 5 minutes. Grind spices in a spice grinder or in a mortar with a pestle until coarsely ground. Transfer spices to a bowl and stir in sugar, paprika, and cloves.
- For a Charcoal Grill: Open bottom vent completely. Light a large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour two-thirds evenly over the grill, then pour remaining coals over half of the grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
- For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.
- Clean and oil cooking grate. Sprinkle half of spice rub evenly over 1 side of steaks and press to adhere until spice rub is fully moistened. Lightly spray rubbed side of steak with vegetable oil spray, about 3 seconds. Flip steaks and repeat process of sprinkling with spice rub and coating with vegetable oil spray on the second side.
- Place steaks over the hotter part of the grill and cook until browned and charred on both sides and center registers 125 degrees for medium-rare or 130 degrees for medium, 3 to 4 minutes per side. If steaks have not reached desired temperature, move to the cooler side of the grill and continue to cook. Transfer steaks to a clean wire rack set in a rimmed baking sheet, tent loosely with aluminum foil, and let rest for 10 minutes. Slice meat thin against the grain and serve.
A Perfect Grilled Steak: My Weekend Culinary Adventure
As a busy professional, weekends are precious. I crave simple pleasures, moments of calm amidst the whirlwind of work and life. This past weekend, that pleasure took the form of a perfectly grilled steak. It wasn't just any steak; it was a succulent sirloin, seasoned with a vibrant Mexican chili rub that transformed a simple meal into a culinary adventure. The aroma alone was enough to transport me, momentarily, away from deadlines and emails.
The preparation was surprisingly straightforward. I’d found this amazing recipe online, promising a flavorful, tender steak that would be a showstopper even for a weeknight dinner. The rub itself was a revelation – a blend of smoky chiles, fragrant cumin and coriander, and a touch of sweetness from brown sugar. The process of toasting the spices before grinding them released their full potential, filling my kitchen with an intoxicating scent that promised delicious things to come. The careful attention to detail, from the crosshatch cuts on the steak to the precise grilling time, was a welcome change of pace from my usual rushed weeknight dinners. It was a chance to slow down, to savor the process, and to enjoy the simple satisfaction of creating something delicious.
The actual grilling was a joy. The sizzle of the steak on the hot grill, the beautiful char marks developing on the surface – it was a sensory experience. Watching the internal temperature climb, knowing I was getting closer to that perfect medium-rare, was incredibly rewarding. The anticipation built, the aroma intensified, and the simple act of grilling became a meditative experience, a peaceful counterpoint to the noise of everyday life. This wasn’t just about making a meal; it was about creating a moment of peace and satisfaction in a busy life.
Beyond the delicious taste and the satisfying process, this grilling experience taught me something valuable. It was a reminder that even in the midst of a hectic schedule, there’s always room for simple pleasures. Taking the time to prepare a good meal, to savor the process, and to enjoy the fruits of your labor – these are things that nourish the soul as much as the body. And the leftover steak? It was just as delicious the next day, sliced thin in a salad or enjoyed on a simple sandwich. The flavors had melded beautifully, and the memory of that perfect weekend steak continued to warm me even days later. This is a recipe I'll definitely be adding to my regular rotation – a small act of self-care disguised as a truly delicious meal.
The ingredients were simple, readily available at any grocery store. The actual cooking time was surprisingly short, given the depth of flavor. The rest of the ingredients list included: 1/4 teaspoon ground cloves, 1 tablespoon sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 1/2 teaspoons kosher salt, 2 teaspoons fish sauce, 1 tablespoon paprika, 1/2 teaspoon red pepper flakes, 2 teaspoons tomato paste, 4 teaspoons coriander seeds, steak (2 (1 1/2- to 1 3/4 pound) boneless shell sirloin steaks, 1 to 1 1/4 inches thick), 1/2 teaspoon black peppercorns, vegetable oil spray, 4 teaspoons cumin seeds, and 2 dried New Mexican chiles (stemmed, seeded, and flesh torn into 1/2-inch pieces). I encourage you to try this recipe; it's a perfect blend of simplicity and sophistication that's sure to impress your taste buds and lift your spirits. It’s a testament to the power of taking time for yourself, even if it's just for an hour or two on a weekend afternoon.
