Strip Steak With Spiced Salt
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
49
Sourness
37
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 tbsp
Coriander Seed1 tbsp
Black Peppercorn2 tsps
Paprika2 tsps
Red Pepper Flake1 tsp
Dill Seeds1 clove
Garlic (minced)450 g
Tomatoes (small)Directions:
1
Preheat the oven to 250 degrees F
2
Line a baking sheet with foil
3
Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool
4
Transfer to a spice grinder and pulse several times
5
(The spiced salt can be made up to 1 week ahead; store in an airtight container
6
) Remove the steaks from the refrigerator about 1 hour before grilling to bring to room temperature; sprinkle each side with 1/2 teaspoon of the prepared spiced salt, then cover with plastic wrap and set aside
7
Preheat a grill to high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners
8
Wipe the salt off the steaks and pat dry; brush lightly with olive oil
9
Grill over direct heat until marked on the bottom, about 2 minutes, then rotate 90 degrees F and cook 2 more minutes
10
Flip the steaks and repeat on the other side, then transfer to the cooler side of the grill (indirect heat); cook 5 more minutes per side for medium rare
11
Transfer to a cutting board and let rest 5 to 10 minutes
12
Meanwhile, grill the tomatoes over direct heat, turning, until marked, about 5 minutes
13
Serve with the steaks and the remaining spiced salt
14
Photograph by Con Poulos