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Strip Steak With Spice Rub
This is a homemade take on the popular Montreal steak rub.
July 27, 2006
4 (10-ounce) New York strip loin steaks, 11/2- to 2-inches thick
1 to 2 teaspoons olive oil
2 teaspoons kosher salt
2 teaspoons coarse-ground black pepper
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper or hot paprika (or both, for extra heat)
1/2 teaspoon ground thyme
1/2 teaspoon splenda
1/2 teaspoon dried orange peel, optional
Let the steaks come to room temperature. Pat dry with paper towels. Rub both
sides of each steak with the oil and set aside.
In a small bowl, combine the remaining ingredients with the orange peel, if
desired, to create the spice rub. Sprinkle the rub on both sides of the steaks,
pressing to adhere to the surface of the meat (some spice rub will be left
over).
If using a gas grill, preheat to medium to medium-high, depending on your grill.
If using a charcoal grill, distribute the hot charcoal or wood briquettes evenly
under the cooking area for direct heat. Oil the grate.
Grill about 7 minutes per side, or until an instant-read thermometer registers
140 degrees for medium rare. Let steaks rest, covered, 5 minutes before serving.
Makes 4 servings.
Per serving: 643 calories, 62 percent calories from fat, 45 grams total fat, 18
grams saturated fat, 145 milligrams cholesterol, no carbohydrates, no fiber, 55
grams protein, 620 milligrams sodium.
Copyright (c) 2006, South Florida Sun-Sentinel
Visit Sun-Sentinel.com
This is a homemade take on the popular Montreal steak rub.
July 27, 2006
4 (10-ounce) New York strip loin steaks, 11/2- to 2-inches thick
1 to 2 teaspoons olive oil
2 teaspoons kosher salt
2 teaspoons coarse-ground black pepper
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper or hot paprika (or both, for extra heat)
1/2 teaspoon ground thyme
1/2 teaspoon splenda
1/2 teaspoon dried orange peel, optional
Let the steaks come to room temperature. Pat dry with paper towels. Rub both
sides of each steak with the oil and set aside.
In a small bowl, combine the remaining ingredients with the orange peel, if
desired, to create the spice rub. Sprinkle the rub on both sides of the steaks,
pressing to adhere to the surface of the meat (some spice rub will be left
over).
If using a gas grill, preheat to medium to medium-high, depending on your grill.
If using a charcoal grill, distribute the hot charcoal or wood briquettes evenly
under the cooking area for direct heat. Oil the grate.
Grill about 7 minutes per side, or until an instant-read thermometer registers
140 degrees for medium rare. Let steaks rest, covered, 5 minutes before serving.
Makes 4 servings.
Per serving: 643 calories, 62 percent calories from fat, 45 grams total fat, 18
grams saturated fat, 145 milligrams cholesterol, no carbohydrates, no fiber, 55
grams protein, 620 milligrams sodium.
Copyright (c) 2006, South Florida Sun-Sentinel
Visit Sun-Sentinel.com
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