Despite cold temperatures, snow, and all other indicators that the outdoor cooking season has not arrived, I have really been in the mood to grill. I'm sure I make quite an impression on my new neighbors as I bundle up and huddle over the grill in my coat and scarf, all for the sake of gloriously grilled meat.
Last weekend, we celebrated John's birthday. Saturday morning we headed off to the Falls Church Farmer's Market to find the ingredients for his perfect birthday dinner.
Dark leafy greens were in abundance at market. John did not see "perfect birthday dinner" potential in them, but I selected a lovely bunch of kale to saute nevertheless. Birthday or not, I felt compelled to challenge his palate {rather unsuccessfully, I might add, since in this case he was only able to tolerate one bite of kale}.
Turnips and other root vegetables were also widely available. These didn't seem to excite John much either.
Cibola Farms Buffalo meat, on the other hand, very much caught John's eye. I selected two pieces of London Broil: perfect for grilling. My mental reference cookbook conjured up a certain spice rub I have used many times for grilling flank steak. A spice rub my husband has dubbed "amazing." This, from a man who is often my toughest culinary critic.
The rub has a base of minced garlic and Kosher salt. Toasted coriander and cumin impart warmth. Cinnamon and cloves add a hint of sweet spiciness. Paprika gives depth and completeness to the mixture.
The mixture is rubbed all over the meat, and then refrigerated for at least six hours.
The resulting grilled meat has a crispy and flavorful crust, with a tender and juicy texture inside.
I recommend making a large batch of the dry spice mixture. Anytime you want a quick and delicious spice rub, you will only need to add the spices to the garlic-salt paste.
Grilled Spice Rubbed Buffalo Steaks
Adapted from Gourmet magazine; original recipe here
- 6 large garlic cloves, finely minced
- 2 tsp Kosher salt
- 3 tsp paprika
- 3 tsp whole cumin seeds, toasted and ground
- 3 tsp whole coriander seeds, toasted and ground
- 2 tsp black pepper
- 1 tsp ground cinnamon
- generous pinch of ground cloves
- olive oil, as needed (about 1-2 TB)
- 2 pounds of Buffalo london broil steaks (I also recommend flank steak)
Place a small saute pan over medium heat. Add the cumin and coriander seeds. Toast until they begin to release their scent. Remove from heat and grind in spice blender (or coffee grinder).
Combine paprika, cumin, coriander, black pepper, cinnamon and cloves. Mix with garlic paste. Then, add olive oil until the mixture resembles a smooth paste.
Rub all over the meat, then place steaks in a large plastic bag. Refrigerate for at least six hours. When ready to grill, remove steaks from the fridge and bring to room temperature (about thirty minutes before placing them on the grill).
For medium-rare, grill for approximately 6 minutes on each side. Remove from grill and allow to rest for ten minutes. Slice against the grain, and serve.
*Note: the leftovers are delicious as fajita meat, or tossed into a salad with feta and tomatoes.
