YIELDS:
2-4 servings
PREP TIME:
1 hours 10 mins
COOK TIME:
0 hours 10 mins
TOTAL TIME:
1 hours 20 mins
ingredients
Cooking Spray
Fat Free Greek Yogurt (optional)
SALT MIXTURE/PASTE
1 ½ Tsp. Kosher Salt
2 Tsp. Tomato Paste
1 Tsp. Low sodium soy sauce
1 Tsp. Stir Fry Sauce
½ Tsp. Onion Powder
½ Tsp. Garlic Powder
SPICY RUB
1 Tsp. Chili Powder
2 Tsp. Ground Cumin
2 Tsp. Ground Coriander
½ Tsp. Freshly ground black pepper
½ Tsp. Calabrian Chili Flakes
1 Tbsp. Sugar
1 Tbsp. Paprika
½ Tsp. Ground Clove
DIRECTIONS
2. Mix the salt mixture in a small bowl to create a paste. Spread half on one side of the steak, getting it into all the scored slices and then spread the second half on the other side of the steak. Let sit for at least an hour at room temperature.
3. Meanwhile, mix all your rub ingredients in a small bowl. After the salt mixture has sat on the steak for one hour, SPRAY WITH COOKING SPRAY, then massage in the rub. This will help the rub stick to the meat. Let the steak rest 10 minutes.
5. Cook until your desired doneness. (130 – 135 degrees for medium, 120 – 125 degrees for medium rare). Let the meat rest, covered with foil, for 10 minutes.
NOTE: This is a great way to use relatively inexpensive cuts of meat. By scoring and salting the meat, you are tenderizing it and giving it flavor at the same time. Then, the rub comes in to finish the job and create this great, caramelized cut on the outside.
This is a BBQ favorite around here and tastes great on it’s own or sliced and used in tacos. Serve with my Asparagus with Lime Butter and the Warm Corn & Red Bell Pepper salad and you’ve got a terrific Mexican fiesta going on in your backyard (or dining room…your choice). Add some warm cornbread and you’ve got a winner.