I hope everyone had a safe and enjoyable Fourth of July yesterday!
About a month ago, one of my roommates wanted me to make a entire dinner with totally raw ingredients. This recipes was my attempt at experimenting with the salad aspect of a raw dinner. I really love the taste of the asparagus when paired with the freshness of the peppers, the sweetness of the apples, and the acidity of the lemon.
For this dinner I wanted to pair it with a steak that was prepared in a simple rub. This rub takes a little bit of preparation since you have to rub the steak at least a day ahead of when you want to cook it. The advantage to this is you get a nice crust on the outside and a juicy steak on the inside.
Let me know what you think of this recipe!
Serves: 2 servings
Inactive preparation time: 1-2 days
Prep Time: 20 minutes
Cook Time: 5 minutes
1/2 lb thin sliced sirloin steak
Dry Rub Ingredients:
2 tbsp brown sugar
2 tbsp salt
2 tsp paprika
1 tsp dry mustard
1 tsp garlic powder
1 tsp chili powder
1/4 tsp ground black pepper
5 asparagus stalks
1 gala apple
1 orange or yellow bell pepper
dash of salt and pepper
2 tsp lemon juice
1. Mix all the dry rub ingredients in a bowl until combined. Rub the steaks with the mix, and then wrap tightly in Saran Wrap. Refrigerate for 1-2 days.
2. After 1-2 days, remove the steaks from the refrigerator, and let sit for 30 minutes at room temperature. Preheat a grill pan over medium high heat.
3. Once the pan is hot, spray with some nonstick cooking spray and cook the steaks for about 2-3 minutes per side. Let the steaks rest for a few minutes.
4. While the steaks are cooking, thinly slice the asparagus, apple, and pepper. Toss the vegetables with the salt, pepper, and lemon juice until well combined.