Sunday, February 24, 2013

Dill Rubbed Steak

We usually do all of our steaks the same way - marinated in balsamic vinegar and Montreal Steak Seasonings - but it's good to mix things up.  I made this for a group of guys and it was inhaled.  Definitely don't do it on a little steak like I did in the photos -- definitely use the London Broil the recipe calls for.  The steaks were good (we had 2 Delmonicos and a Porterhouse to cook), but the dill made them kind of too sweet and it didn't really work as well as a larger piece of meat that gets sliced.  For regular steak night, I'll just go back to the tried-and-true method or Todd's Dirt.  You don't know about Todd's Dirt???  BUY SOME.  NOW.

Dill Rubbed Steak
adapted from Coconut & Lime

2 lbs flat, boneless steak (flank, tri-tip, top round)
1 1/2 tbsp sea salt
1 1/2 tbsp paprika
1 1/2 tbsp dried dill weed
1 tbsp white pepper (I've used fresh ground, too)

Stir together spices and rub on both sides of the steak.  Allow to sit room temperature for at least 20 minutes.  Preheat outdoor grill to medium (350F).  Direct grill for about 25 minutes until a meat thermometer reads 160F.  Remove from grill and let rest 5 minutes under tented foil.  Slice thinly against the grain and serve.

I'm pretty proud of myself that all the links in this post are Baltimore-based.

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