Tuesday, May 20, 2008

Roasted Garlic Peppercorn Steak

If you're grilling steaks for Memorial Day, this recipe will bring sophisticated steakhouse flavor and seal in the juices, with little effort.

Steaks - you decide how many, and what cut
Non-stick oil spray - I use an all-natural oil spritz
Char Crust Roasted Garlic Peppercorn Dry Rub

Coat the steaks on all sides with the Char Crust Roasted Garlic Peppercorn seasoning (you can dredge in a plastic baggie, or rub by hand). Lightly spray or spritz the top and bottom of the steaks with non-stick oil (this will prevent the spices from burning). Make sure your grill is VERY HOT, in order to quickly sear the steaks. Once grill is ready, sear both sides of the steak to desired doneness, turning once. Ideally, use tongs to carefully turn the steaks without piercing, so as to keep the juices from escaping.

You can make this recipe indoors by broiling on the top rack of your oven, making sure you preheat the broiler to very hot.

Variations: You can substitute lamb steaks, or even salmon, for the beef steaks. And you can also try the same coating/searing method with the other flavors of Char Crust Dry Rubs & Seasonings.

Zestfully yours,

No comments:

Post a Comment