Spiced Steak Rub
I was talking to a wonderful lady the other day and she observed that I cook a lot of meat while there seems to be more of a vegan push on nutrition.
This gave me the opportunity to reiterate my personal philosophy on food.
- Life in moderation.
- I prefer lean protein (in appropriate portions) to starchy veggie-centred meal.
- I’m getting old! Maybe that means I’m old school; I love a small portion of lean protein with a small portion of starch… With tons and tons of yummy fresh vegetables 💕
Spiced Steak Rub
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 - 6
2 tbsp brown sugar
2 tbsp extra virgin olive oil
1 tsp smoked paprika
1 tsp paprika
1 tsp chili powder
½ tsp salt
½ tsp pepper
The zest of one lime
The juice of one lime
4 Cloves garlic, crushed
453 g Sirloin tip marinating steak (or flank steak; any tougher meat)
Whisk together the brown sugar, extra virgin olive oil, both paprikas, the chili powder, salt, pepper, zest and juice of the lime and the garlic.
Submerge the meat completely in the rub; wrap and let the meat marinate for 8-12 hours, up to 24 hours (in the fridge).
Remove the meat from the fridge and let it come to room temperature for an hour before cooking (this is optimal but can be skipped in a pinch).
When you’re ready to grill the steak, follow my How to Grill the Best Steak EVER Guide.
After the steak has cooked, set it aside for 5 – 10 minutes (10 minutes is ideal but 5 will do).
This is very important; when you’re ready to serve the steak, slice the meat against the grain (opposite of the natural lines you’ll see in the fibre of the meat). This is key to tender melt in your mouth meat.
- I served this with rice with (canned) red beans stirred in, a chopped tomato, then garnished with fresh parsley.
- Season lightly with salt and pepper just before serving (finishing salt)