There are very few brand new ideas in cooking and most of the chefs I know, myself included, are very good at borrowing ideas and improvising them to fit their menu. The name “Terrorized Steak” is borrowed here from Chef Reed Herron in San Francisco, who borrowed it from Jacques Medecin, who was once the mayor of the city of Nice in France and a cookbook author. Jacques Medecin, who is best known for his corrupt political career, had a personal motto, “Beg, borrow, and steal whatever you can”. So I think he would approve of the use of the name.
Enough history! This is one of our favorite dishes at home because it is quick, affordable, and flavorful. The “Terrorized” part of the dish references the spicy red chili flake, garlic, and herbs that are part of the wet rub for the steak. The name also refers to how the herbs and garlic char and create a crust on the steak while grilling. Beef rib eyes or strip steaks are great for the recipe, but most of the time I prepare it with flat iron steaks, which I slice thin after grilling and serve with roasted baby potatoes and grilled asparagus.
For the Spicy Herb Rub:
2 Flat Iron Steaks
1 Tablespoon, rosemary, chopped
2 Tablespoon, Italian parsley, chopped
1 Tablespoon, Fresh thyme, chopped
1 Tablespoon, Fresh chives, sliced thin
2 cloves garlic, minced
1 lemon, zest and juice
1 Teaspoon, red chili flakes (I like to add another teaspoon to increase the Terror)
2 Teaspoon, kosher salt
1 Tablespoon, fresh ground black pepper
2 Tablespoons, extra virgin olive oil
In a mortar or small food processor combine the herbs, garlic, lemon zest, lemon juice, chili flakes, salt and pepper. Pulse to combine all the ingredients and stream in the oil to produce a paste. Rub the paste evenly on both sides of the steaks and allow the steaks to rest at least 30 minutes and up to 1-½ hours before grilling.
Preheat a Big Green Egg, Weber Kettle, or other charcoal grill to medium heat. Grill the steaks, turning occasionally, until crusty on the outside, about 5 to 6 minutes per side. Transfer the steaks to a warm platter and cover loosely with aluminum foil and allow them to rest for 5 to 10 minutes.
When ready to serve, slice the steaks thin against the grain. Assemble back on the platter and serve with lemon wedges.
Come by The Hearth and Grill Shop this Saturday to see and taste this recipe prepared on a Big Green Egg.