He called me up to share about this new smell he discovered after leaving a recent purchase from Head Nut in his car. Coffee, cumin, nutmeg and Szechuan peppercorns, oh my! He was so excited about this aroma that I should have realized I was coming home to something new. Dinner used the leftover vegetarian Chili from earlier in the week (I will post that another time since I forgot to take a pic) and baked tortilla chips with a nice brown crunch. There was a cheese sauce and guacamole and Valentina Salsa Picante - a sauce that Guy Fieri recommended on one of his shows and was on the shelves at Head Nut. All of this was layered together with Adams Signature Rubbed Steak. That name doesn't do the flavor justice but, this will be a new staple in our house.
Adam's Signature Rubbed Steak
1.5 pound of steak (beef chuck cross rib steak)
1 TBSP of ground coffee (not flavored)
1 TBSP Szechuan peppercorns
1/2 tsp cumin
1/2 tsp nutmeg
salt to taste
1-2 TBSP Canola (just enough to coat the pan)
Directions:
1) Slice the steak into thin strips (1/8 inch), crosswise to cut the fibers, then cut the strips into bite sized pieces. This makes it more tender, even if using a cheaper cut of meat.
2) Put all the spices in a grinder and pulse until it's a fine powder.
3) Place both the steak and powder in a bowl and mix so all the pieces are evenly coated. Let sit for at least an hour. Yes, you can leave the steak out that long because you should cook it at room temp.
4) Add the oil to the skillet and get it nice and hot. Add seasoned steak and cook very briefly because it won't taste right if you cook too long. 1-2 minutes should be plenty since the pieces are so small.
5) Add to nachos or anything else you think might taste good with this flavor combo.
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