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We picked up some all natural grass fed beef from MM Livestock in Wildomar, Ca. and we are doing a lot of different recipes with it to learn the difference in the beef, how it cooks, the different cuts, and tastes. I will say that everything Patti and I have done was awesome. You really can taste the difference!
This is a recipe I had no intent to publish, but it turned out so good and looked real nice so we had to.
I have been playing around with cocoa and chili for some time now and have found a cocoa chili rub from McCormick’s Gourmet Collection that is nice. If you have seen many of our recipes you know that I am just a little fond of chipotle chili. McCormick uses Chipotle in this blend. Good Stuff.
Ingredients
- Sirloin Steaks, one per person
- Blackened Saskatchewan Seasoning
- Cocoa Chili rub from McCormickâs Gourmet Collection
- Worcestershire sauce
- Country Bobâs All Purpose Sauce, on the side
Directions
- Splash a little Worcestershire sauce on your steak so you can make a paste with the cocoa rub. Work it into the meat. Now, put a âthickâ coat of your blackening so it can make a nice crisp bark (crust). Try to let it sit for an hour or so to pick up all these flavors.
- Place your steaks on the grill in the smoke mode for 30 minutes. Then, pull them off. That is the trick; you pull the meat off the grill and turn it up to high. When the grill reaches 400 â 425 degrees put the steaks back on the grill as you would normally cook them. These guys were an inch thick so Patti gave them 4 minutes per side giving them a quarter turn after 2 minutes. She likes her meat on the rare side. She calls it leaving some moo in the meat.
- When the meat reaches an internal temp around 130 pull it off, cover it and let it rest for 10 minutes before serving. This will be rare to medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 and overdone 160.
- Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using. You can also use a gas or charcoal grill, but you lose all the smoky goodness.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 439g | |
| Calories 884 | |
| Calories from Fat 504 | 57% |
| Total Fat 55.92g | 70% |
| Saturated Fat 22.57g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 207mg | 69% |
| Sodium 229mg | 10% |
| Potassium 1386mg | 40% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 89.32g | 143% |
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