Ingredients
- 1 tablespoon chili powder
- 2 teaspoons turbinado sugar
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon basil
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 (4-ounce) sirloin steaks
Chipotle Sauce Ingredients
- 2 tablespoons chopped canned chipotle peppers in adobo
- 2 teaspoons honey
- Juice of 1 lime
- 1 clove garlic
- 1 tablespoon white vinegar
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ cup finely chopped cilantro
Instructions
Serves: 4
Method: Direct grilling
- Mix spices together in a small bowl. Rub into steak. Put steak into a zip-close plastic bag and let rest in the refrigerator for at least 2 hours or overnight.
- Set the EGG for direct cooking at 450°F/232°C. Take the steak out of the refrigerator and let rest for 30 minutes.
- When the EGG is hot, place the steak on the grid and cook until the desired degree of doneness. Let rest for about 5 minutes.
- Serve steaks immediately with chipotle sauce.
Cooking Tip: Make more of this rub than you need and store it at room temperature in an airtight container. Use it for beef, fish, and chicken as often as you want.
