Summer Steak Dry Rub

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We are right in the middle of the grilling season and I wanted to share with you our new favorite dry rub. It is tasty on all steak cuts, the citrus in this recipe is a nice refreshing touch. I have found that many dry rubs included sugar or brown sugar. Stay away from that sweetness! Sugar burns and you are left with a charred taste on the steak. The rub doesn’t need any sugar. The flavor of the beef and the spices are the perfect match.

Ingredients:

  • zest of 1 lime
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Few things to remember when cooking beef:

  • Beef should be room temperature. Take the beef out of the fridge 30 minutes prior to cooking and rub that tasty seasoning mix on the meat.
  • Let the meat rest after cooking. Don’t cut in to the beef right away.

 

 

 

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Beef and Broccoli

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Finally! Our freezer is filled again with beef! Our customers come first, therefore we get our beef on the last round of processing. It was worth the wait! I wanted to have beef that night for dinner, so we have decided for an easy and fast recipe.

Ingredients:

  • flank steak thinly sliced against the grain
  • 1/2 cup of soy sauce
  • 2 tablespoons rice vinegar
  • 2-3 tablespoons brown sugar (start with two, you can always add more)
  • 1/3 cup cornstarch
  • 1 tablespoons minced fresh ginger
  • 3 garlic cloves
  • 1/4 cup beef broth (best beef broth is from beef soup bones, easy to make)
  • 1 pound of broccoli thinly sliced
  • 1 teaspoon sesame oil
  • oil

Directions:

Heat oil in a large skillet and stir broccoli until nicely tender. Don’t over do it!

In the meantime, cut your steak. In a bowl, mix together soy sauce, rice vinegar, brown sugar, cornstarch, ginger, garlic, sesame oil. Pour half of the mixture over the meat and coat it. Reserve the second part for the actual sauce.

Take broccoli out of the pan, pour in little bit more oil, let the pan come to temperature again and put in the meat in a single layer. I had to do three different batches, but it was worth it. Don’t stir the meat right away, you want to have a nice crust on the meat. It takes one minute on the first side and 30 seconds on the other. Take out the meat. Remember, don’t over cook it, the meat will go back into the sauce and it will cook some more.

Pour the remaining sauce into the pan along with the beef broth, let it thicken and put in the meat and the broccoli.

I have served the dish with coconut rice (you can already buy it in a box). It was a nice change to either white or fried rice, but either way you can’t go wrong!

Give a try! Dobrou chut!