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 -
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!
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