RCI-BV.003.0034.001

Desert Rubbed Strip Steaks

Name: Desert Rubbed Strip Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chilean
Ingredients: 4 unit (6-8 ounce) New York strip steaks (1-1 1/4 inches thick); 1 unit Olive oil; 1/4 tsp freshly ground cumin; 1 unit tbs freshly ground coriander (that's the seeds (cause I'm American)); 2 tsp dried rosemary; 1 unit tbs red pepper flake; 1 tsp salt; 1 tsp freshly ground black pepper; 1 tsp ground ginger

Desert Rubbed Strip Steaks from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

(6-8 ounce) New York strip steaks
1-1 1/4 inches thick
4 unit
Olive oil
1 unit
freshly ground cumin
1/4 tsp
tbs freshly ground coriander (that's the seeds
cause I'm American)
1 unit
dried rosemary
2 tsp
tbs red pepper flake
1 unit
salt
1 tsp
freshly ground black pepper
1 tsp
ground ginger
1 tsp

Method

Brush steak with olive oil. Set aside.

Combine seasonings in a small bowl. Pat mixture into both sides of steaks and refridgerate as long as possible.

Preheat kettle grill with a chimney starter. Add steaks and cook about 4-5 minutes per side for medium rare, or to desired doneness.

Remove steaks to a plate and cover tightly with aluminum foil. Let rest about 5 minutes before serving.

Desert Rubbed Strip Steaks

Ingredients

Method

What Makes This Variant Distinct