Steak for a Brooklyn Backyard Barbeque

August 13, 2009
4 Ratings
Photo by James Ransom
Author Notes

My friend Jay just moved into a new house in Park Slope. To celebrate I came over with a bottle of sparkling wine and we made this dinner together. The steak was the centerpiece. We served it with chanterelles from the Union Square farmer's market sauteed in butter. A salad of arugula with olive oil, lemon, and parmigiano cheese, and some cherry tomatoes tossed with oil, a little red wine vinegar and basil. - Giulia Melucci —Giulia Melucci

Test Kitchen Notes

Giulia says this is an easy recipe and it really is. We were drawn to it because we both like smoked paprika, which adds a toasted warmth to dishes. Everyone should have a steak rub that takes no time to make, something that you can throw together after work. If you don't already have a recipe, make this one yours. You'll probably have leftover mint -- sprinkle some over the sliced steak just before serving. - Amanda & Merrill —The Editors

  • Serves 2
  • 1 pound sirloin steak
  • 1.5 teaspoons smoked spanish paprika
  • 1 tablespoon olive oil
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped mint
  • 1 teaspoon salt
In This Recipe
  1. Rub the steak with the olive oil, garlic, smoked paprika, mint and salt. Allow the meat to come to room temperature, it should sit with the rub for 15 minutes or so, but if you don't have the luxury of time, it probably doesn't matter. Grill over a very hot flame. We did about 7 minutes per side for a perfect medium rare on a particularly thick piece of meat.
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