southwest sirloin with corn salad

August 3, 2010

Southwest Sirloin with corn salad
Weber’s big book of BBQ, by Jamie Purviance & Sandra S. McRae, pg 112

For the rub:

2 tsp whole black peppercorns
1 ½ tsp cumin seeds, toasted
1 ½ tsp chili powder
1 ½ tsp brown sugar
1 ½ tsp kosher salt
1 tsp dried oregano
½ tsp granulated garlic

1 sirloin steak, 1 ½ to 2 pounds, about ¼ inch thick, trimmed of fat.

Grind the peppercorns and cumin seeds. Place in a small bowl and add the remaining ingredients.

Press the rub into both sides of the steak. Cover with plastic wrap and set aside for 20 to 30 minutes before grilling.

Lightly brush or spray both sides with vegetable oil. Grill over medium direct heat for 10-12 minutes, turning once during the cooking. Remove from the grill and let stand for 5 minutes.

Corn Salad:

2 cups freshly cooked corn kernels
¼ cup finely diced red pepper
¼ cup finely diced red onion
1 tsp minced jalapeño pepper, with seeds
3 T vegetable oil
1 T Dijon mustard
1 T white wine vinegar
1 T granulated sugar
1 T finely chopped fresh dill
¼ tsp kosher salt

Combine the corn, red pepper, red onion and jalapeño.

In a sauce pan, whisk together the olive oil, mustard, vinegar, sugar, dill and salt. Bring to a simmer over medium-high heat. Pour the warm mixture over the corn. Toss to mix. Allow to sit at room temperature until ready to serve.

How I did it: Originally, I was going to make the Molto Bene steak, but didn’t read the recipe and didn’t marinate it for 3 to 6 hours. Good thing this recipe was on the same page.

I started the grill because I have finally discovered that a hot grill takes about 30 minutes. Then, I made the rub and prepped the steak. I didn’t make the corn salad, but the recipe sounds a lot like Trader Joe’s corn salsa (except for the dill).

This rub was really good. It would be a good addition to your grilling repertoire.