Wednesday, July 6, 2011

Spice-Rubbed Steak

I love a good steak. REALLY LOVE IT. So when I saw a recipe for Tom Colicchio's Spice-Crusted Grilled Hanger Steak in Martha Stewart's Everyday Food magazine, it seemed like a win/win. I love Steak. I love Tom. What's not to love?

Of course, I modified the recipe. I swapped hard to find Hanger Steak with Flat Steak. I used a hickory smoked salt in the rub. I took down the garlic a bit and instead of light brown sugar, used Dark Muscovado Sugar instead. Holy crap. This was damn tasty. I served corn sauteed in fresh basil butter I made myself, then some red peppers sauteed in olive oil with fresh oregano. Divine.

Spice-Rubbed Flat Iron Steak (adapted from Tom Colicchio--serves four)

*3 pounds of Flat Iron Steak
*2 TBSP Coriander seeds
*2 TBSP Fennel seeds
*2 TBSP Dark Muscovado Sugar
*1 Jalapeno, seeds removed and minced
*3 garlic cloves, minced
*2 TBSP finely chopped cilantro leaves
*Hickory smoked salt
*Fresh cracked pepper

In a spice grinder (I have a coffee grinder just for this) combine coriander and fennel and grind. Put in small bowl and mix with brown sugar. Add jalapeno,garlic and cilantro.

Rub spice mixture all over steak. Season with smoked salt and pepper.

Heat grill pan to medium high heat. Lightly oil grill pan with olive oil. Cook steaks 9 minutes per side for medium rare. Turn on vent fan--this steak will smoke! Remove steak and let rest for 10 minutes before slicing.