24ozPetite Sirloin Steaks(4 steaks about 6 oz each)
1tablespoonkosher salt
¼cupextra virgin olive oil
2lemonsfinely zested and juiced
5leavessprigs of thymeuse leaves and discard stems
1clovegarlicminced
1tablespoonred wine vinegar
1teaspoonfreshly ground black pepper
5dried habaneros½ oz- I omitted these in our recipe
5dried pasilla or ancho chile peppers2 oz- I used dried ancho chile powder
10dried guajillo chile peppers2 oz
1tablespooncrushed red pepper flakes
2tablespoonsmoked Spanish paprika
1tablespooncumin seeds
1tablespooncoriander seeds
2tablespoonwhole peppercorns
4tablespoonkosher salt
Instructions
In a small bowl, combine 1 tablespoon of the kosher salt, olive oil, lemon juice and zest, thyme, garlic, red wine vinegar and black pepper and whisk to blend.
Rub steaks with the marinade and place in a zip-top bag or non-reactive dish and refrigerate overnight.
Place the dried peppers in a hot skillet and lightly toast over a low flame.
Let cool and then remove the stems and seeds.
Roughly chop the peppers.
Put the peppers and remaining ingredients in a small blender and process until finely chopped.
If whole seeds or peppercorns remain, mash them by hand in a mortar and pestle and then add to the mixture.
When ready to grill the steaks, heat a charcoal or gas grill on high heat. Remove steaks from the bag or dish and lightly sprinkle both sides with the rub.
Cook over a hot grill, searing on one side, then flipping once.
Cook to desired temperature, preferably medium-rare (130-135 degrees F on a digital thermometer)
Let rest for a few minutes before serving.
Notes
*Nutrition info is for a 3 ounce serving of petite sirloin steak. Marinade not included in the calculation.