Before sliding the above-pictured New York Strip steak across the Flavorful World grill, I massaged it with a rub made up of black pepper, chili powder, sea salt, garlic powder, and light brown sugar. Five minutes on each side at high heat left it slightly pink inside, with a nice outer crust aided by the caramelized sugar. I served it with Japanese steamed white rice, and with fresh baby spinach wilted in a hot skillet with about a tablespoon each of garlic paste and lime juice. The tart tanginess of lime and subtle sweetness of brown sugar added flavor and aromatics to this meal that are bold, yet refined. Look for the recipes here soon.
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