Here is another simple wet rub grill recipe, which happens to complement yesterday’s curry ginger butternut squash quite nicely. I carried over the cilantro and ginger from the squash recipe, but decided to use Thai red curry paste (and some ground coriander) for a little departure from the Indian curry powder used for the squash. And instead of vinegar for the acidity in the rub, I found lime juice worked very well – producing a bit of a blend of southwest and Asian-inspired flavors.
Gather Up:
- 3 thick-cut grass-fed sirloin steaks, about 2-1/2 lbs total
- zest and juice of one lime
- 2 tbsp chopped cilantro
- 1-1/2 tsp grated fresh ginger
- 1/2 tsp ground coriander
- 1/2 tsp sea salt (not pictured)
- 1 tsp Thai red curry paste
- 1 tbsp extra virgin olive oil
Combine the rub ingredients in a small prep bowl and mix well. Use a basting brush or a spoon to spread the mixture over all sides of the steaks. Get the grill heating up to medium-high heat (400 degrees), and set the steaks aside while the grill warms.
Grill the steaks for about 18 minutes (on indirect heat), turning once, or until a quick-read thermometer inserted into the thickest part reads 140~145 for medium rare. If you’ve got a direct-heat gas grill, you’ll want to adjust your cooking time down a little to make sure you don’t end up with well-done steaks! When they are done cooking, remove from the grill and let rest for a few minutes (covered with foil if you like) before slicing across the grain and serving. Dig in!
