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Desert Rubbed Strip Steaks

Desert Rubbed Strip Steaks – Forkwise recipe card (illustration, no photo yet)
DinnerInternational⏱ 20 minServes 4MediumGluten-freeEgg-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 4 ea. (24–32 ounces) New York strip steaks, 1–1¼ inches thick
  • Olive oil
  • ¼ tsp freshly-ground cumin
  • 1 tbsp freshly-ground coriander seeds
  • 2 tsp dried rosemary
  • 1 tbsp red pepper flakes
  • 1 tsp salt
  • 1 tsp freshly-ground black pepper
  • 1 tsp ground ginger

Method

  1. Brush steak with olive oil. Set aside.
  2. Combine seasonings in a small bowl. Pat mixture into both sides of steaks and refrigerate as long as possible.
  3. Preheat kettle grill with a chimney starter. Add steaks and cook about 4–5 minutes per side for medium rare, or to desired doneness.
  4. Remove steaks to a plate and cover tightly with aluminum foil. Let rest about 5 minutes before serving.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.