Wednesday, April 2, 2008

Coriander Dry Rubbed Steaks

Before I moved to Chicago a native warned me about the weather. Winter was too long, summer too hot and spring lasted approximately 48 hours.

It’s a tough cooking season, too. I’ve grown tired of winter food (soups, stews, slurpy hot things served in bowls) but it would be jumping the gun to cook from a summer menu, even if many items on my summer shopping list have started popping up at market.

This time of year I like to cook with lots of herbs, fresh and dried. Coriander Dry Rubbed Steaks and Herb Frittata con Pepperonata were both on the menu recently and deserve attention here. We’ll look at the dry rub today and the pepperonata tomorrow.

The steak is a direct result of a similar plate at La Cucina de Luz in Telluride where Lucas made it with a buffalo strip steak. I’ve done it that way too but usually opt for lean NY strip steaks over which I have more control at the grill.

A dry rub is just a blend of dry seasonings with no oil. Here the coriander and garlic comprise a thin crust on the steak and serves to lock in flavor and juice in the lean steak. Ripe avocado offers a nice contrast in the mouth.

Coriander Dry-Rubbed Steaks with Avocado Salsa

Print recipe only here

* One strip steak per person
* Coriander and garlic powder
* One ripe avocado
* Fresh cilantro
* One lime

Preheat grill.

On a sheet pan, measure out a heaping tablespoon of coriander and about 2 t garlic powder.

Add a pinch of kosher salt and a several turns of fresh ground pepper and stir to combine.

Trim all excess fat from steaks and coat the entire surface with the rub.

Rub grill with a thin film of grapeseed or canola oil and grill steaks (if desired you can coat steaks earlier in the day and reserve in the fridge).

Dice avocado and reserve in a small serving bowl. Add:
• juice of a lime on top
• pinch of kosher salt
• 1 T chopped fresh cilantro

Allow steaks to rest for 5-10 minutes after grilling. Top with avocado and serve.

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