Almost nothing tastes better on steak or lamb that is thick enough to slice than an Israeli or North African spice rub. I combined a bit of both in this rub, using the base from an Israeli Hawaij rub and adding coriander which is more commonly found in Moroccan rubs. The combination is phenomenal. You won't be disappointed!
- 2 1/2 pounds steak (Tri-tip, London Broil, Top Sirloin, or any other steak thick enough to serve sliced)
- 1 Tbsp ground cumin
- 1 Tbsp ground turmeric
- 1 Tbsp ground coriander
- 1 Tbsp ground black pepper
- 1 Tbsp kosher salt
- 1 pinch cayenne pepper - optional
- Mix all spices together in a small bowl with fingers or a spoon.
- Trim the steak and poke holes all over both sides with a fork.
- Using fingers, thorough rub top, bottom, and sides of steak with the spice mixture. Don't be afraid to load it on thick. The steak will look bright yellow when done, but will be brown after cooking.
- Heat grill to med-high. Spray top of steak with a olive oil spray (or normal cooking spray), or coat grill lightly with oil. Place steak on grill and grill 3-5 minutes (depending on thickness) with grill cover down. Then open cover, flip steak, and grill an additional 3-5 minutes with top up.
- Serve steak sliced thinly with rice, potatoes, corn, or any other side dishes.
|Amount Per Serving||%DV|
|Serving Size 294g|
|Recipe makes 4 servings|
|Calories from Fat 209||43%|
|Total Fat 23.28g||29%|
|Saturated Fat 8.95g||36%|
|Trans Fat 0.0g|
|Total Carbs 3.55g||1%|
|Dietary Fiber 1.5g||5%|