Grilled Steak with Ancho Chile-Coffee Rub
By America's Test KitchenPublished on March 26, 2012
Time
1½ hours, plus 1 hour salting
Yield
Serves 6 to 8
Ingredients
Steak
2 teaspoons tomato paste 2 teaspoons fish sauce 1 ½ teaspoons kosher salt ½ teaspoon onion powder ½ teaspoon garlic powder 2 (1 ½- to 1 ¾ pound) boneless shell sirloin steaks, 1 to 1 ¼ inches thickSpice Rub
1 dried ancho chile, stemmed, seeded, and flesh torn into ½-inch pieces4 teaspoons cumin seeds 4 teaspoons coriander seeds ½ teaspoon red pepper flakes ½ teaspoon black peppercorns 1 tablespoon sugar 2 teaspoons ground coffee 1 teaspoon cocoa powder Vegetable oil sprayBefore You Begin
Shell sirloin steak is also known as top butt, butt steak, top sirloin butt, top sirloin steak, and center-cut roast. Spraying the rubbed steaks with oil helps the spices bloom, preventing a raw flavor.
Instructions
- For the Steak: Combine tomato paste, fish sauce, salt, onion powder, and garlic powder in bowl. Pat steaks dry with paper towels. With sharp knife, cut 1/16-inch-deep slits on both sides of steaks, spaced ½ inch apart, in crosshatch pattern. Rub salt mixture evenly on both sides of steaks. Place steaks on wire rack set in rimmed baking sheet; let stand at room temperature for at least 1 hour. After 30 minutes, prepare grill.
- For the Spice Rub: Toast chile, cumin, coriander, pepper flakes, and peppercorns in 10-inch skillet over medium-low heat, stirring frequently, until just beginning to smoke, 3 to 4 minutes. Transfer to plate to cool, about 5 minutes. Grind spices in spice grinder or in mortar with pestle until coarsely ground. Transfer spices to bowl and stir in sugar, coffee, and cocoa powder.
- For a Charcoal Grill: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.
- Clean and oil cooking grate. Sprinkle half of spice rub evenly over 1 side of steaks and press to adhere until spice rub is fully moistened. Lightly spray rubbed side of steak with vegetable oil spray, about 3 seconds. Flip steaks and repeat process of sprinkling with spice rub and coating with vegetable oil spray on second side.
- Place steaks over hotter part of grill and cook until browned and charred on both sides and center registers 125 degrees for medium-rare or 130 degrees for medium, 3 to 4 minutes per side. If steaks have not reached desired temperature, move to cooler side of grill and continue to cook. Transfer steaks to clean wire rack set in rimmed baking sheet, tent loosely with aluminum foil, and let rest for 10 minutes. Slice meat thin against grain and serve.
Time
1½ hours, plus 1 hour saltingYield
Serves 6 to 8Ingredients
Steak
2 teaspoons tomato paste
2 teaspoons fish sauce
1 ½ teaspoons kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
2 (1 ½- to 1 ¾ pound) boneless shell sirloin steaks, 1 to 1 ¼ inches thick
Spice Rub
1 dried ancho chile, stemmed, seeded, and flesh torn into ½-inch pieces
4 teaspoons cumin seeds
4 teaspoons coriander seeds
½ teaspoon red pepper flakes
½ teaspoon black peppercorns
1 tablespoon sugar
2 teaspoons ground coffee
1 teaspoon cocoa powder
Vegetable oil spray
Test Kitchen Techniques
Ingredients
Steak
2 teaspoons tomato paste
2 teaspoons fish sauce
1 ½ teaspoons kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
2 (1 ½- to 1 ¾ pound) boneless shell sirloin steaks, 1 to 1 ¼ inches thick
Spice Rub
1 dried ancho chile, stemmed, seeded, and flesh torn into ½-inch pieces
4 teaspoons cumin seeds
4 teaspoons coriander seeds
½ teaspoon red pepper flakes
½ teaspoon black peppercorns
1 tablespoon sugar
2 teaspoons ground coffee
1 teaspoon cocoa powder
Vegetable oil spray
Test Kitchen Techniques
Ingredients
Steak
2 teaspoons tomato paste
2 teaspoons fish sauce
1 ½ teaspoons kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
2 (1 ½- to 1 ¾ pound) boneless shell sirloin steaks, 1 to 1 ¼ inches thick
Spice Rub
1 dried ancho chile, stemmed, seeded, and flesh torn into ½-inch pieces
4 teaspoons cumin seeds
4 teaspoons coriander seeds
½ teaspoon red pepper flakes
½ teaspoon black peppercorns
1 tablespoon sugar
2 teaspoons ground coffee
1 teaspoon cocoa powder
Vegetable oil spray
Test Kitchen Techniques
Why This Recipe Works
In this recipe, we use a two-stage rub to make the most of a comparatively inexpensive steak, the shell sirloin. We started with a savory rub of salt, onion powder, garlic powder, fish sauce, and tomato paste. This umami-rich rub made the steaks more savory and enhanced juiciness. For the second stage, we made our own coarsely ground rub based on toasted whole spices and dried chiles. By grinding our own spices, instead of using store-bought ground spices, we created a rub with much deeper flavor.
Before You Begin
Shell sirloin steak is also known as top butt, butt steak, top sirloin butt, top sirloin steak, and center-cut roast. Spraying the rubbed steaks with oil helps the spices bloom, preventing a raw flavor.
Instructions
- For the Steak: Combine tomato paste, fish sauce, salt, onion powder, and garlic powder in bowl. Pat steaks dry with paper towels. With sharp knife, cut 1/16-inch-deep slits on both sides of steaks, spaced ½ inch apart, in crosshatch pattern. Rub salt mixture evenly on both sides of steaks. Place steaks on wire rack set in rimmed baking sheet; let stand at room temperature for at least 1 hour. After 30 minutes, prepare grill.
- For the Spice Rub: Toast chile, cumin, coriander, pepper flakes, and peppercorns in 10-inch skillet over medium-low heat, stirring frequently, until just beginning to smoke, 3 to 4 minutes. Transfer to plate to cool, about 5 minutes. Grind spices in spice grinder or in mortar with pestle until coarsely ground. Transfer spices to bowl and stir in sugar, coffee, and cocoa powder.
- For a Charcoal Grill: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.
- Clean and oil cooking grate. Sprinkle half of spice rub evenly over 1 side of steaks and press to adhere until spice rub is fully moistened. Lightly spray rubbed side of steak with vegetable oil spray, about 3 seconds. Flip steaks and repeat process of sprinkling with spice rub and coating with vegetable oil spray on second side.
- Place steaks over hotter part of grill and cook until browned and charred on both sides and center registers 125 degrees for medium-rare or 130 degrees for medium, 3 to 4 minutes per side. If steaks have not reached desired temperature, move to cooler side of grill and continue to cook. Transfer steaks to clean wire rack set in rimmed baking sheet, tent loosely with aluminum foil, and let rest for 10 minutes. Slice meat thin against grain and serve.
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