Grilled Steak with New Mexican Chile Rub

(from 226-2tone’s recipe box)

SERVES 6 TO 8
Shell sirloin steak is also known as top butt, butt steak, top sirloin butt, top sirloin steak, and center-cut roast. Spraying the rubbed steaks with oil helps the spices bloom, preventing a raw flavor.

WHY THIS RECIPE WORKS:
In this recipe, we use a two-stage rub to make the most of a comparatively inexpensive steak, the shell sirloin. We started with a savory rub of salt, onion powder, garlic powder, fish sauce, and tomato paste. This umami-rich rub made the steaks more savory and enhanced juiciness. For the second stage, we made our own coarsely ground rub based on toasted whole spices and dried chiles. By grinding our own spices, instead of using store-bought ground spices, we created a rub with much deeper flavor.

http://www.americastestkitchenfeed.com/cooking-science/2013/06/does-poking-meat-during-cooking-cause-moisture-loss/

Source: Cook's Illustrated Published May 1, 2012 (from RecipeThing user Bethany)

Categories: Meat

Ingredients

  • STEAK
  • 2 teaspoons tomato paste
  • 2 teaspoons fish sauce
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 (1 1/2- to 1 3/4 pound) boneless shell sirloin steaks, 1 to 1 1/4 inches thick
  • SPICE RUB
  • 2 dried New Mexican chiles, stemmed, seeded, and flesh torn into 1/2-inch pieces
  • 4 teaspoons cumin seeds
  • 4 teaspoons coriander seeds
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon black peppercorns
  • 1 tablespoon sugar
  • 1 tablespoon paprika
  • 1/4 teaspoon ground cloves
  • Vegetable oil spray

Directions

  1. For the Steak: Combine tomato paste, fish sauce, salt, onion powder, and garlic powder in bowl. Pat steaks dry with paper towels. With sharp knife, cut 1/16-inch-deep slits on both sides of steaks, spaced ½ inch apart, in crosshatch pattern. Rub salt mixture evenly on both sides of steaks. Place steaks on wire rack set in rimmed baking sheet; let stand at room temperature for at least 1 hour. After 30 minutes, prepare grill.

  2. For the Spice Rub: Toast chiles, cumin, coriander, pepper flakes, and peppercorns in 10-inch skillet over medium-low heat, stirring frequently, until just beginning to smoke, 3 to 4 minutes. Transfer to plate to cool, about 5 minutes. Grind spices in spice grinder or in mortar with pestle until coarsely ground. Transfer spices to bowl and stir in sugar, paprika, and cloves.

  3. For a Charcoal Grill: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

  4. For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.

  5. Clean and oil cooking grate. Sprinkle half of spice rub evenly over 1 side of steaks and press to adhere until spice rub is fully moistened. Lightly spray rubbed side of steak with vegetable oil spray, about 3 seconds. Flip steaks and repeat process of sprinkling with spice rub and coating with vegetable oil spray on second side.

  6. Place steaks over hotter part of grill and cook until browned and charred on both sides and center registers 125 degrees for medium-rare or 130 degrees for medium, 3 to 4 minutes per side. If steaks have not reached desired temperature, move to cooler side of grill and continue to cook. Transfer steaks to clean wire rack set in rimmed baking sheet, tent loosely with aluminum foil, and let rest for 10 minutes. Slice meat thin against grain and serve.

  7. STEP-BY-STEP -

  8. A STAY-PUT SPICE RUB THAT TURNS CHEAPER STEAKS INTO “CHOICE.” SCORE MEAT Shallow slits cut into the steak help the salt paste and spice rub adhere to the meat and penetrate more deeply. APPLY PASTE A paste of onion and garlic powders, salt, tomato paste, and fish sauce boosts beefy flavor and tenderizes the meat. APPLY SPICE RUB Toasting then grinding dried chiles and spices leads to a more substantial crust with complex flavor. SPRAY WITH OIL A light misting of oil blooms the spices on the grill and helps the rub cling to the meat.

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