The secret to this all-purpose meat rub is to first dry-toast the peppercorns to coax out their smoky heat. The rub is rounded out with a touch of sweetness with undertones of rosemary. Swap in thyme if you don’t have rosemary.

Sliced steak on a white plate with a small green bowl of spice

Sweet 'N Smoky Sirloin

Jennifer Danter

While the peppercorn rub is great on all beef cuts, a big chubby sirloin is a perfect choice for feeding a crowd. Be sure to let the steak rest before slicing. This recipe makes a great choice for grilled steak sandwiches or salad.

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Course dinner

Cuisine grilling

Servings people

Equipment

Grill

Ingredients

Sweet 'N Smoky Peppercorn Dry Rub

2 tbsp black peppercorns
2 tbsp coarsely chopped fresh rosemary or 2 tsp dried
1 tsp cornstarch
1 tsp mustard seeds
2 tbsp palm or brown sugar
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
2 tsp kosher salt

Sweet 'N Smoky Sirloin

2 lbs (1 kg) top sirloin grilling steak about 1-1½" thick
3-4 tbsp Sweet 'N Smoky Peppercorn Dry Rub

Instructions

Sweet 'N Smoky Peppercorn Dry Rub

Dry-toast peppercorns in a heavy frying pan set over medium heat. Cook, occasionally jiggling pan, until you start to hear a ‘pop’ and peppercorns smells smoky, about 8 minutes.
Cool slightly, then tip the peppercorns into a bullet blender or spice grinder along with rosemary, cornstarch, and mustard seeds; coarsely grind. Place in a glass jar and stir in remaining ingredients. Store in a cool dark place for up to 1 month.

Sweet ‘N Smoky Sirloin

Sprinkle both sides of steak with rub; massage in. If time allows, marinate in the refrigerator at least 30 minutes, or overnight if prepping ahead.
Preheat grill to high. Grill until lightly charred, about 2 minutes per side. Reduce heat to medium. Flip steak often until cooked as you like, about 6 more minutes for medium-rare. To check temperature, insert an instant-read thermometer into the thickest part; it should read 145°F for medium-rare.
Place on a cutting board and let rest at least 5 minutes before slicing.

Notes

Use rub on: Beef steaks such as tenderloin, rib-eye, strip loin, and flank, or on any cut of chicken as well as meat and veggie kebabs; its assertive flavour is too overpowering for fish or seafood.

Pair with: Grilled asparagus, creamy potato salad, and sliced tomatoes.

From Cottage Life's May 2021 Grill Guide issue.

Keyword grilling, smoky, steak

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Heat up your next grill night with this sweet ‘n smoky sirloin recipe