I had been preparing the menu for the week of Thanksgiving and knew that I wanted to try some harvest flavors and side dishes. McCormick recently launched a new line of seasonings and advertisements were popping up in all of my food magazines. This one caught my eye and I wanted to try it out. This steak rub was amazing. It was the first time that I ever had a steak in which I did not enlist the help of steak sauce. The rub cakes on the steak and forms a crust (hence the title) that is spicy and sweet. With the lemony broccolini, it was a mixture of the best flavors. All of the sides that I prepared were pretty quick and easy to whip up. So, the meal that looked like it took a decent amount of time to prepare actually only took about 1 hour or so. I served this with some maple-hazelnut sweet potatoes and butternut squash biscuits. The entire meal was delightful. The recipes for the sweet potatoes and butternut squash biscuits will be posted later this week.
Yield: 4 servings
- 1 Tbsp brown sugar
- 1 Tbsp McCormick Roasted Ground Cumin
- 1 tsp oregano leaves
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp ground cayenne red pepper
- 1 lb. boneless beef sirloin or New York Strip steaks (about 3/4 inch thick)
- Mix first 6 ingredients. Brush steaks lightly with oil. Rub spice mixture on both sides of steak. Refrigerate at least 30 minutes.
- Grill steaks over medium-high heat 6-8 minutes per side or until desired doneness.
Yield: 8 servings
- 4 quarts water
- 2 1/2 tsp salt, divided
- 4 (6-ounce) packages Broccolini
- 2 Tbsp butter, softened
- 1 tsp grated lemon rind
- 1 Tbsp fresh lemon juice
- 1/4 tsp black pepper
- Bring water to a boil in a large sauce pan; add 2 tsp salt. Cook broccolini in batches for 5 minutes; remove with a slotted spoon. Drain.
- Combine butter, rind, and juice, stirring with a fork until well blended. Return broccolini to pan over medium-high heat; stir in butter mixture, remaining 1/2 tsp salt, and pepper, tossing gently to coat.