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Wednesday, January 2, 2013

Grilled Steak ala Stephen

A while back, my pal Stephen (The Obsessive Chef), posted a recipe for gold medal pork medallions that I knew I wanted to try.  Little did I know that when I would actually try it, I would use the rub he created on steak instead of pork!  What's great about that is, I talk so much about adapting recipes to match what you like instead of just following the recipe to the T, and now I'm showing you how it can be done.  Don't get me wrong, I have no problem with pork - I love it actually - I just had steak in the freezer that needed to be used instead :)

The outcome?  It was delicious!  I might cut back on the cumin just a tad bit next time, as it did overpower the other flavors just a little.  Otherwise, it was perfect as is - a different little rub to help liven up any cut of meat!

Steak ala Stephen
Adapted from Stephen, The Obsessive Chef
- Serves 2 -
Printable Recipe 
2 steaks (any cut)
1/2 teaspoon ground cumin
1/2 teaspoon espresso powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon wasabi paste

In a small bowl, mix together the cumin, espresso, garlic, paprika and wasabi until well combined.  Spread evenly over both sides of each piece of steak.  Place on a plate and place in refrigerator for at least 1 hour (I let mine rest for 2 hours).  Remove from refrigerator 30 minutes before you are ready to cook and allow to sit at room temperature.

Preheat grill to 400 degrees.  Clean and oil grill grates.  Place the steak over direct heat and grill about 4-10 minutes per side depending on the doneness you desire.  Remove from grill and allow to rest for 5 minutes before serving.  Enjoy!

One Year Ago:  Pasta with Creamy Sweet Pepper Sauce
Two Years Ago:  Simple Baked Fish with Rosemary Aioli
Three Years Ago:  Lasagna


StephenC said...

Awwww, I've been linked. People will start talking.

Debbie said...

Looks delicious Jenn! Espresso powder.....that sounds interesting....

Cranberry Morning said...

What an interesting rub. Espresso? No kidding. So many great ideas, Jenn! Here's to another year of great recipes from Jenn's Food Journey.

Angie's Recipes said...

It looks perfectly cooked!

Yenta Mary said...

Oooh, what a great mix of flavors with just a bit of a kick! Looks gorgeous, as always - look what a fabulous job you do at that grill ... :)

Chris said...

A Southwestern gal saying too much cumin? That's heresy! Next you'll be saying Hatch chiles are only so so :)

Dominic Pablo said...

I was once told to not be afraid to play around when you grill. Recipes for rubs, marinades and bastes are limitless. Direct heat grills, indirect heat grills and smokers can add different layers to the flavor of food. It’s really all about your own taste preferences and finding out what cooking techniques work best with what food.