If you’re looking for a quick recipe to perfectly pair with a rousing workout, then our chili-rubbed strip steak is a must! This 10-ounce masterpiece is full of healthy fats to aid in recovery, and the protein will nourish sore muscles with plenty of organically-sourced aminos acids. That is, of course, if you skip the conventionally-grown meats and reach for a grass-fed, hormone-free cut of steak.
While red meat is often maligned in studies because of its link to cardiovascular disease, remember that your food source matters! Grass-fed beef is a magnificent source of nutrients like vitamin B12, zinc, choline and vitamin D. Plus, its macronutrient profile contains a healthy protein-to-fat ratio.
The seasonings on this strip steak pack a punch too! Not only are they hot and spicy, chili powder and paprika are anti-inflammatories that can reduce joint swelling and increase blood flow. Garlic and black pepper are both high in vitamin C and have been used for centuries to ward off illness like the common cold.
Can you handle the heat? Can you really?
As always, cook steak to your liking and preferred doneness. To help with this, here’s a chart to identify the temperature levels needed to achieve various levels of doneness when cooking steak.
Chili-Rubbed Strip Steak
- 10 oz strip steak
- 1 tbsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 tsp brown sugar
- Wash and pat dry steak.
- Coat steak liberally on both sides with rub, pressing spices into the meat.
- Sear on grill medium-high heat for 1-2 minutes. Then flip to the other side and sear for another 1-2 minutes.
- Move to low heat and cook for 4-5 minutes on the first side, flip and cook for another 2-3 minutes (medium about 130 degrees).
- Let rest for at least 5 minutes before slicing.