Grilled Beef with Silk Road Steak Spice
Montreal steakhouse meets the Silk Road in this classic steak spice, peppered with notes of smoky pine, sweet florals, and complex aromatics. Not just for steak, this versatile spice rub works on just about anything fit for the grill. Pair with Frind Big Red or Luis Segundo Las Acequias Malbec wine for a great addition to your summer grilling.Ingredients
Serves 4
1 tbsp (15 ml) black peppercorns
2 tsp (10 ml) coriander seeds
2 tsp (10 ml) fennel seeds
1 tsp (5 ml) Szechuan peppercorns
3 tbsp (45 ml) lapsang souchong tea
1 tbsp (15 ml) pink peppercorns
2 tsp (10 ml) dehydrated onion flakes
1 tsp (5 ml) dehydrated garlic flakes
1 tbsp (15 ml) coarse salt
½ tsp (2.5 ml) ground cinnamon
⅛ tsp (a pinch) ground cloves
4 × 8 oz (225 g) grilling steaks (such as tri-tip, sirloin or rib-eye)
Instructions
- In a dry pan or wok over medium-low heat, toast black peppercorns, coriander seeds, fennel seeds and Szechuan peppercorns until fragrant, 3 to 5 minutes.
- With a mortar and pestle or spice grinder, combine toasted spices with lapsang souchong and grind until coarse. Add pink peppercorns, onion flakes and garlic flakes and crush lightly. You want to be able to still recognize bits of individual spices. Lastly, mix in coarse salt, cinnamon and cloves and let sit for at least 24 hours.
- Rub steaks generously on all sides with steak spice. Place seasoned steaks on a rack to allow to come to room temperature, 30 to 45 minutes. Any unused steak spice can be stored in an airtight container at room temperature indefinitely.
- Preheat barbecue grill to medium-high.
- Grill steaks for 3 minutes per side, then continue to flip once every minute until desired doneness. For medium-rare, pull steaks at 125 F (52 C) when tested with a thermometer at thickest point. Allow to rest, loosely covered, for 5 minutes before serving.