Strip Steak With Spiced Salt
If you’ve never made spiced salt before, now is definitely the time — it will elevate your grill game like no other, and you can make it a whole week ahead! Dovetailing Tip: Cook enough steak to have leftovers to use day four in Steak Sandwich with Bourbon Creamed Spinach.
Serving size: 4
Calories per serving: 37
flaky sea salt or kosher salt
1 tablespoon coriander seeds
1 tablespoon black peppercorns
2 teaspoons paprika
2 teaspoons red pepper flakes
1 teaspoon dill seeds
1 clove garlic, minced
4 boneless new york strip steaks (12 to 14 ounces each)
extra-virgin olive oil, for brushing
1 pound small tomatoes
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.
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. Transfer to a cutting board and let rest 5 to 10 minutes.
Meanwhile, grill the tomatoes over direct heat, turning, until marked, about 5 minutes. Serve with the steaks and the remaining spiced salt.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.