Strip Steak With Spiced Salt

Name: Strip Steak With Spiced Salt
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp black peppercorns; 1 Tbsp coriander seeds; 1 teaspoon dill seeds; 1 clove garlic, minced; 6 servings Flaky sea salt or kosher salt; 6 servings Extra-virgin olive oil, for brushing; 2 teaspoons paprika; 2 teaspoons red pepper flakes; 1 kilograms boneless New York strip steaks each); 454 grams tomatoes

Strip Steak With Spiced Salt might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 6. One serving contains 623 calories, 47g of protein, and 47g of fat. It can be enjoyed any time, but it is especially good for valentin day. Head to the store and pick up garlic, coriander seeds, dill seeds, and a few other things to make it today. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

Preheat the oven to 250 degrees F. Line a baking sheet with foil.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool.

Ingredients you will need

Red Pepper Flakes

Whole Coriander Seeds

Garlic

Peppercorns

Dill Seed

Paprika

Spread

Salt

Equipment you will use

Baking Sheet

Transfer to a spice grinder and pulse several times. (The spiced salt can be made up to 1 week ahead; store in an airtight container.)

Ingredients you will need

Salt

Remove the steaks from the refrigerator about 1 hour before grilling to bring to room temperature; sprinkle each side with 1/2 teaspoon of the prepared spiced salt, then cover with plastic wrap and set aside.

Ingredients you will need

Steak

Salt

Wrap

Equipment you will use

Plastic Wrap

Preheat a grill to high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners. Wipe the salt off the steaks and pat dry; brush lightly with olive oil. Grill over direct heat until marked on the bottom, about 2 minutes, then rotate 90 degrees F and cook 2 more minutes. Flip the steaks and repeat on the other side, then transfer to the cooler side of the grill (indirect heat); cook 5 more minutes per side for medium rare.

Ingredients you will need

Olive Oil

Cooler

Steak

Salt

Equipment you will use

Grill

Transfer to a cutting board and let rest 5 to 10 minutes.

Equipment you will use

Cutting Board

Meanwhile, grill the tomatoes over direct heat, turning, until marked, about 5 minutes.

Ingredients you will need

Tomato

Equipment you will use

Grill

Serve with the steaks and the remaining spiced salt.

Ingredients you will need

Steak

Salt

Photograph by Con Poulos

Equipment

Ingredients

Servings:

1Tbsp

black peppercorns 1Tbsp

coriander seeds 1teaspoon

dill seeds 1clove

garlic, minced 6servings

Flaky sea salt or kosher salt 6servings

Extra-virgin olive oil, for brushing 2teaspoons

paprika 2teaspoons

red pepper flakes 1kilograms

boneless New York strip steaks each)454grams

tomatoes

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Tinga Rio Reserve Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.