TEA-RUBBED
SIRLOIN WITH COUNTRY MASH
Steak and potatoes is a
classic, mouthwatering combo. In this East–West version, steak
is coated with the Five-Spice Chile Tea Rub, which "smokes"
the meat instantly when it hits the
grill. Served with over-the-top creamy mashers, the dish makes
diners very, very happy.
Serves 4
-
1 pound
unpeeled baking potatoes, well washed
-
3
tablespoons unsalted butter, chilled
-
1
large onion, sliced 1/8 inch thick
-
4 garlic
cloves, minced
-
1 cup
heavy (whipping) cream
-
Kosher
salt and freshly ground black pepper to taste
-
1/2
cup Five-Spice Chile Tea Rub
-
Four 6-
to 8-ounce sirloin steaks
-
2 to 3
tablespoons grapeseed or canola oil, if needed
1. Preheat
the oven to 400°F. Bake the potatoes until tender when tested with a
thin skewer, 40 to 60
minutes. Transfer to a large bowl.
2.
Meanwhile, heat a medium sauté pan over high heat. Add 1 tablespoon of
the butter and, when
melted, swirl to coat the pan. Add the onion and garlic and sauté,
stirring, until lightly brown, about 3 minutes. Add the cream, bring to
a simmer, and cook
until the cream is reduced by about one quarter, 5 to 8 minutes.
3. Add the
cream mixture to the potatoes and using a hand masher, mash the potatoes
to a coarse purée. Add the remaining 2 tablespoons of butter. Season
with salt and pepper. Keep
warm.
4. Spread
the rub on a large plate and coat the steaks on both sides with it.
Cover with plastic
wrap and allow the steaks to flavor for 15 minutes before cooking
them. Heat an outdoor grill
to high and spray the grid with nonstick cooking spray. Alternatively,
heat a very large, heavy sauté pan, or 2 smaller pans, over high heat.
Add the oil and swirl to
coat the pan(s).
5. Grill or
pan-fry the steaks until done to your liking, 4 to 5 minutes per side
for medium-rare.
Allow the steaks to rest for 5 minutes. Divide the potatoes among
4 plates. Slice the steaks
1/4 inch thick and serve with the potatoes.
