Sweet 'N Smoky Sirloin
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.
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.
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