We enjoyed a Grow and Behold Chuck Steak while on vacation this past weekend. Before we left, Naf mixed up a spice rub in an empty spice jar. We chose only to dredge half the steak, to really taste the flavor the meat, and ended up loving it both ways. We picked up some sweet corn along the way to augment the planned side dishes of baby squash (from our CSA) and Portabella mushrooms.
Naf choreographed the meal beautifully, soaking the corn ahead of time while the grill heated up, and making the most of both indirect and direct heat cooking techniques to create a perfectly seared steak, and tender veggies grilled to perfection.
While we cooked a hanger steak for this meal, this is our favorite spice rub and is great on any of our Grow and Behold Pastured Steaks!
Here’s how he did it:
1. Light the grill, with hardwood charcoal all on one side.
2. Put corn (still in husks) in a large bowl and fill with water to soak.
3. Remove steak from package and pat dry. Dredge in spice rub, if desired (recipe below).
4. While coals are catching and super-hot, cook mushrooms for 3-5 minutes/side.
5. When are lit and burning evenly, sear the steak directly over the heat, 2-4 minutes on each side.
6. Transfer the steak to the cool side (not directly over the coals) to continue cooking. Place corn directly over the coals.
7. Flip steak after 5-10 minutes (depends on thickness), and rotate corn.
8. When steak is 10 degrees below desired temperature, remove from the grill. Set on a cutting board or plate and tent with foil. Allow to rest 10 minutes before carving.
9. Transfer corn to cool side to continue cooking. Add more vegetables to hot side of grill if desired. Grill, turning after 4 minutes or so, until you achieve desired browning.
10. Serve with salt and pepper, garlic olive oil and crusty bread and hearty gratitude!
Note: the steak was nearly 2lbs — we ate it for dinner, and ate the rest chilled and thinly sliced for lunch the next day. Amazing.
Spice Rub with Ancho Chile Powder
4 tsp cumin
2 tsp allspice
1 tbsp cocoa powder
4 tbsp black pepper
1 tsp ancho chile powder
Combine all ingredients. Before you apply to meat, carefully pat dry to remove excess moisture. Place spice rub on a large plate and dredge meat until fully covered. Don’t forget the sides!