Steak for a Brooklyn Backyard Barbeque

By Giulia Melucci
August 13, 2009
857 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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 MelucciGiulia Melucci

Food52 Review: 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 & MerrillThe 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
  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.
  • This recipe is a Wildcard Contest Winner!

More Great Recipes:
Beef|Grill/Barbecue|Memorial Day|Father's Day|Fourth of July|Summer|Entree