It may seem funny to post a barbecue recipe when it’s snowing (at least, here in Colorado), but my grill is on a covered deck so I can grill pretty much all year round. Don’t worry if you can’t grill, there’s alternatives so don’t skip past this week’s recipe.
The rub imparts a lot of flavor to the steak, which is pushed over the edge of yumminess by cooking it on a cedar plank. The plank imparts a delightful smokiness. However, these steaks can also be seared in a cast iron skillet, cooked on a stovetop grill pan, or broiled in the oven. If, however, you decide to use one of these alternate preparation methods, I would suggest you add an additional half teaspoon of SMOKED paprika to the spice rub mixture; adding that smoky taste even though you didn’t use the plank.
Also, this is a great spice rub that you can make in a larger quantity and keep on hand, storing it in an airtight jar at room temperature for up to a month. Just scoop out a tablespoon per serving and rub on any kind of beef, bison or chicken when you’re craving that delicious sweet and spicy barbecue flavor. It’s easy to play with, as well. A little dry mustard added in is a personal favorite (I didn’t add it here because I used the Djion on the steak before adding the rub).
Consider finishing this sweet spicy recipe with something cooling and refreshing like Cantaloupe Sherbet or Blueberry Rice Pudding.
Memphis Rubbed Steak Recipe and Ingredients
- 1 red bell pepper, cut into thin strips
- 2 tablespoons apple cider vinegar
- 1 teaspoon “measures like sugar” Splenda
- 1 teaspoon Splenda brown sugar blend
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Morton® Lite Salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Dijon mustard
- 2 four-ounce sirloin steaks, about 1 inch thick
- 1 cedar grilling plank, soaked overnight in water
- 2 tablespoons light mayonnaise
- 1 teaspoon smoked paprika
Place pepper strips in a zip top bag. Add apple cider vinegar and sugar substitute, seal bag, and massage to coat. Set aside to marinate.
Preheat grill to highest heat setting.
In a small bowl, combine next 8 ingredients: brown sugar blend through black pepper. Mix well.
On a plate, rub sirloin steaks all over with Dijon mustard, which will act as a glue for the spice mixture. Generously sprinkle spice mixture all over steaks, coating all sides generously. Place steaks on soaked cedar plank (if grilling).
Place cedar plank with steaks on grill, and reduce heat to medium-high. Close lid and let cook for 5-10 minutes. Use tongs to gently turn steaks. Spritz edges of plank with water if it is charring too fast. Cook for an additional 5-10 minutes or until steak is cooked to desired doneness. Exact time may vary depending on thickness of steaks, but they will cook more slowly on a plank than they would over direct heat.
While steaks are cooking, combine mayonnaise with smoked paprika and set aside.
To serve, top steaks with red pepper mixture and smoked paprika aioli.
Makes 2 servings