Grilled Beef Rub

This vibrant grilled beef rub transforms simple rib-eye steaks into a restaurant-quality centerpiece. The marinade blends fresh oregano, toasted cumin seeds, and earthy paprika with the sharp tang of red wine vinegar and grainy mustard, creating a complex flavor profile that penetrates deep into the meat. As the steaks sizzle over high heat, the spices form a delicious crust while keeping the interior juicy and tender. Paired with charred spring onions and bright lime juice, this dish offers a perfect balance of savory richness and fresh acidity. It is an ideal choice for summer barbecues, weeknight dinners, or when you want to impress guests with minimal effort. The addition of sweet corn relish adds a lovely textural contrast, making every bite satisfying and memorable.

Cooking Method: Grilling

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 425.4

Dietary: Gluten-free

Description

This vibrant grilled beef rub transforms simple rib-eye steaks into a restaurant-quality centerpiece. The marinade blends fresh oregano, toasted cumin seeds, and earthy paprika with the sharp tang of red wine vinegar and grainy mustard, creating a complex flavor profile that penetrates deep into the meat. As the steaks sizzle over high heat, the spices form a delicious crust while keeping the interior juicy and tender. Paired with charred spring onions and bright lime juice, this dish offers a perfect balance of savory richness and fresh acidity. It is an ideal choice for summer barbecues, weeknight dinners, or when you want to impress guests with minimal effort. The addition of sweet corn relish adds a lovely textural contrast, making every bite satisfying and memorable.

Ingredients

2 tablespoons Garlic -- minced
1/4 cup Fresh oregano -- roughly chopped
2 tablespoons Paprika
2 tablespoons Cumin seeds -- toasted
3 tablespoons Grainy mustard
1/4 cup Olive oil
1/3 cup Red wine vinegar
Ounce Delmonico -- (Rib-Eye) Steaks
Salt and freshly cracked black pepper
To taste
8 spring Onions -- roots trimmed off
2 limes Quartered
Sweet corn relish
Recipe is in this recipe archive

Directions

1
In a small bowl, whisk together the minced garlic, chopped oregano, paprika, toasted cumin seeds, grainy mustard, olive oil, and red wine vinegar to form a smooth marinade.
2
Season the rib-eye steaks generously with salt and freshly cracked black pepper on both sides.
3
Reserve approximately 1/4 cup of the marinade for basting later, then rub the remaining mixture all over the steaks.
4
Preheat your grill to high heat, ensuring the grates are clean and lightly oiled.
5
Place the steaks on the hot grill and cook for 5 to 7 minutes per side for rare, or until the desired level of doneness is reached.
6
During the last minute of cooking, place the spring onions on the grill and roll them occasionally until charred and tender, about 3 to 4 minutes.
7
Remove the steaks from the grill and immediately brush them with the reserved marinade.
8
Transfer the steaks to a cutting board and let them rest for 5 minutes to allow juices to redistribute.
9
Remove the grilled spring onions from the grill and slice them in half lengthwise.
10
Serve the steaks topped with a halved spring onion, a squeeze of fresh lime juice, and a spoonful of sweet corn relish.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 425.4kcal

% Daily Value *
Total Fat 20.5g32%
Saturated Fat 2.9g15%
Cholesterol 0.0mg0%
Sodium 122.6mg6%
Total Carbohydrate 65.2g22%
Dietary Fiber 22.0g88%
Sugars 11.5g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Note: The original ingredients list contained a tag indicating "diet:Vegan" alongside beef and animal products. This is likely an error in the source metadata as beef is not vegan. Please verify dietary restrictions if needed.

Tip: Toasting the cumin seeds in a dry skillet before grinding or adding them to the marinade enhances their nutty aroma.

Storage: Use the marinade within 24 hours for best flavor, or store in an airtight container in the refrigerator for up to 3 days.

Keywords: grilled, beef, rib-eye, steak, rub, marinade, mediterranean, oregano, cumin, garlic, paprika, mustard, spring-onions, barbecue, summer, dinner, lime, vinegar, olive-oil, corn-relish

Read it online: https://www.chefs-mate.com/recipe/grilled-beef-rub-4/