Acabonac Farms Grass Finished Steak & Fall Spice Rub with Sweet Potato & Arugula Salad
Warming spices are a signature of fall cooking - from pumpkin pies to gingerbread cookies. Did you know these same warming spices taste great on steak?! Follow along for a quick and easy spice rub that will get you in the mood for all things autumn. Today we're using a Delmonico steak, however this fall spice rub is phenomenal on any of Acabonac's grass fed steaks.
Fall Spice Rub
This recipe will make enough for about 5 steaks, however stores perfectly in the cupboard, so make as much or as little as you need!
1 TBL cinnamon
1 TBL cumin
1 TSP nutmeg
1 TSP ginger
1/2 TSP salt
1/2 TSP black pepper
1/2 TSP garlic powder
1/2 TSP sugar
Combine all spices in a small bowl or mason jar. Flavor will lessen over time but should be good in a tightly sealed container for several months.
Spice Rubbed Delmonico Steak
1 TBL olive oil
2 TBL fall spice rub
1 Acabonac grass finished Delmonico steak
-Defrost frozen steak in refrigerator overnight.
-When ready to cook, remove steak from refrigerator, place on plate and lightly coat both sides with olive oil.
-Rub both sides of oiled steak with spice rub and allow to sit at room temperature for 30 minutes. This allows time for your steak to absorb flavors, tenderize and come to temperature for more even cooking.
-Liberally salt both sides of your steak for additional seasoning. We purposely kept the salt content of our rub low so as to not draw out too much moisture while dry marinating.
-Lightly oil cast iron skillet, grill pan or grill and set temperature to medium low.
-For Delmonico steaks we recommend cooking 7-12 minutes per side (flipping only once) for a perfect medium. Delmonico is a thick steak so a lower heat and longer cooking time will produce better results.
-Once cooked, allow steak to rest for 5 minutes before slicing.
Spiced Sweet Potato and Arugula Salad
The perfect accompaniment to any steak dinner. Our roasted sweet potato salad uses the same spice rub we used on our steak!
2 sweet potatoes diced
2 cups baby arugula (washed)
1/4 cup dried cranberries
1/4 cup shaved parmesan cheese
1/2 TSP salt
1/2 TSP ground black pepper
1 TBL spice rub
1 TBL honey or agave syrup
5 TBL olive oil
2 TBL fresh squeezed lemon juice
-Preheat oven to 375 degrees fahrenheit.
-Combine diced sweet potatoes with 2 TBL olive oil and 1 TBL spice rub, mix to coat well.
-Place seasoned potatoes on baking sheet in single layer and cook in oven for 35 minutes or until roasted. Allow potatoes to cool before using.
-In large bowl combine salt, pepper, remaining olive oil, lemon juice and honey or agave.
-Whisk vigorously to combine vinaigrette.
-Gently toss baby arugula, parmesan cheese, cranberries, and cooled sweet potatoes in vinaigrette.