LAZY DAZE PEPPER STEAK

As promised on Memorial Day, here is my "Lazy Daze" Pepper Steak.
This recipe won the Montana Beef Council Cook-off March 22, 1997 (!!). It seems like it was just the other day that we were competing in this contest. Time flies. I did not advance to Nationals, but have shared this "rub" technique with many friends. Give it a try--it's easy and goes well with rhubarb pie or any seasonal dessert. Use your favorite cut of steak or chop (lamb and pork work well, too).

"Lazy Daze" Pepper Steak

1 top boneless sirloin or rib steak minimum of 1 1/2 inches thick. 2" is better.
(weight about 1 1/2 pounds to serve 4, depending on appetites)

1 tablespoon vegetable oil

3-4 cloves fresh garlic (peeled and flattened or crushed)

Combine for Seasoning Rub:

1 Tablespoon black pepper corns or coarsely ground black pepper, crushed in blender or with mortar and pestle (hard work!)
1 tsp. salt
1 tsp., or 2 sprigs, dried rosemary, crumbled or rubbed between palms of the hand
1 tsp., or 2 sprigs, dried thyme leaves "
1 tsp., or 2 sprigs, dried sage leaves "

If you don't have your own dried herbs (see post January 24, 2010) to rub or crumble, you may substitute store bought, but be sure they aren't too old to have any fragrance. Make seasonings pass the sniff test. No aroma, no flavor.

Whirl the pepper corns in a blender until just broken up--you want coarse for this. Add the dried herbs and whirl or pulse a few more seconds. When the dust settles, dump into a small bowl or container and set aside. If you are rubbing the herbs, don't blend. Just add to the pepper.

Procedure:

Rub the steak on both sides with the crushed fresh garlic. Discard garlic, or toss on the coals before grilling. Lightly brush on just enough cooking oil so that the herb rub will stick.

Pat the herb and pepper mixture evenly on both sides of the meat. Let stand for at least 15 minutes before grilling. You may prepare the meat to this point, wrap in plastic wrap and refrigerate up to 24 hours if desired. The longer the "marinade" time the better the flavor. Please bring meat up to room temperature (about 30 minutes on the counter) before grilling. If you grill ice cold meat, adjust your time accordingly. It will take much longer.

Grill 1 1/2" thick boneless top sirloin steak 22 - 26 minutes over medium coals or gas, turning once, for medium doneness. Review instructions with your individual equipment. The Department of Agriculture (USDA) recommends 145 degrees F inner temperature reading for "medium rare" beef, and 160 degrees F for "medium." For individual portion steaks or chops, reduce grilling time to 8 - 10 minutes, depending on your grill and desired doneness. The USDA and other online sites have many charts for meat cooking times if you need further information.

When finished, remove from grill (or skillet), keep warm with a foil tent, and rest a few minutes before slicing. The top sirloin is to be sliced at an angle, across the grain, into 1/4" slices for service. Meat should be juicy. Add a few pats of butter on top before slicing if you have overcooked meat and it is dry.

Present on warm plates with your choice of accompaniments. Potato wedges are good and may be seasoned with the rub and cooked on the grill along with the steak. See post March 6, 2010, for more potato ideas.

Add a tossed salad, crusty bread, and some red wine and you have a feast.

Get grilling!

KGC