Have you tried my coffee rub on steak yet? If not, you need to try my Coffee Rubbed Ribeye recipe. If you want. I will only be a little hurt if you don’t (translation: completely devastated). Anyway, my last number of recipes have been based around coffee rubs. Today I break that little tradition (2 weeks is technically not a tradition. It’s not even a habit), and give you another tasty rub based on smoked paprika. My Smoked Paprika Rubbed Steak, is simple, flavourful, and easily completed in under 45 mins. You can’t do laundry in 45 mins. Try it. I guarantee you’re going to be staring at your dryer, waiting for it to finish, well after that beautiful last morsel of perfectly cooked steak passes your lips. The bonus here is that you will have had an awesome dinner, and have clean clothes for the morning. Win-win.
You may be noticing that I am focussing more and more on quick and easy meals. The offline feedback that I have been getting all surrounds working families that want to eat more healthy, but also don’t want to spend half the evening in the kitchen. Feedback heard! I get it. I love to cook, so 2-3 hours for me isn’t devastating, though after the 3 hour mark, I do start to fade. Especially on my CrossFit nights. Whatever, this isn’t about me anyway, it’s about YOU! I want you to enjoy your home cooked meals with your family, feel like a rockstar when you present them, and feel better in knowing it’s all natural goodness.
So to keep with simplicity, we are going to make some healthy sides to go with this meal. Some very special pan seared green beans, and some awesome roasted rosemary potatoes. I have a grilled chilaca pepper in this dish, but that is completely optional or easily substituted with any other long green or red pepper. This meal IS what I consider a paleo meal. Yes, I use ghee, but you don’t have to. Use olive oil or avocado oil instead (heck, even coconut oil). I also use potatoes. Personally I think potatoes are OK on the paleo diet. My body seems to tolerate them well enough so why not.
Let’s start with the rub. The rub in this dish is based on smoked paprika. Being a grilling man, I love the flavour of smoke in food. Maybe it brings me back to my childhood (though it’s absent of the lighter fluid flavour I was used to back then), maybe it’s a primal thing (people have told me I act like a Neanderthal from time to time), and maybe I just love the flavour of food cooked on coals in the outdoors. Whatever it is, it’s got me hooked on smoked paprika. Bonus is that paprika is full of health benefits. It’s full of antioxidants, it’s great for your heart, and it helps fight inflammation. A great post workout spice!
So whisk your ingredients together and rub it on the steak. You want the steak to sit with the rub on it for at least 30 minutes up to 45 minutes (unless it’s in the fridge). This allows the salt to work to help tenderize and pull moisture out and allow it to be drawn back in with that spice flavour. Man, I am drooling just writing about it.
I am not going to get into the type of steak to use, or the cook method here. Use your favourite, be it BBQ, stove top, sous vide, oven, etc. The key really is to let it rest after to allow the juices to redistribute and not spew like an oil well when you cut into it. I use the BBQ here and a cut of oxtail. I really really like the cheaper cuts of meat. Yes, they can be a little tougher if not cooked properly, but man they have good flavour if you nail it!! If you want something more safe, definitely go ribeye (probably my favourite premium cut), new york strip, or T-Bone.
While the steak is sitting in the rub, you can get the sides ready. I would start with the potatoes as they take the longest. It’s really simple. I cut the small potatoes in half or in thirds so they were all roughly the same size. You want them to cook at the same pace or you are going to just get lumpy mashed potatoes in the end. Coat them with butter, ghee, or olive oil. Hit them with a half tsp of salt or so, then sprinkle on about a tablespoon of chopped fresh rosemary. Wrap them in foil or throw them on a baking sheet and cook them at 350 in the oven or on the BBQ for about 15-20 minutes. They should be good and crispy on one side by then.
While the spuds are cooking, get out a fry pan that can handle high heat (like cast iron or steel) and throw it on the stove on med-high. Let it get good and hot before adding some butter, ghee, or avocado oil (ghee typically has a higher burn point than butter so be careful. Avocado oil has a high burn point as well). Throw the beans into the hot fat and let sit for a while. I use tongs to toss them up a bit every minute or so but you can use a fork or whatever you like. Keep doing this until a brown (not black) skin starts to form on the beans. This is exactly what you want. Some caramelization colour. Trust me, it’s a beautiful thing.
If you’ve timed it all properly, the beans should be half done by the time you cook the steak, and by the time the steak is done an resting, you are starting to plate your sides into serving dishes. Again, if you want to toast a pepper on the stove or BBQ, have at it. It is a nice topping for the steak. You can also use mushrooms or onions. Do what you want, it will all work with the rub.
You’ll notice that one secret ingredient appears in the ingredient list but hasn’t been used yet here. Know what it is? The toasted cashews. This is going to add a beautiful toasted nutty flavour to your seared beans. Grate a couple of roasted cashews over the beans using a microplane or very fine grater. Now tie your hands together to keep them from grabbing beans and putting them in your mouth. Yeah, it’s that good.
If you want to look like a rockstar, stack the ingredients similar to the way I did it in the pic. If you can’t take time to do so cuz there are 3 pairs of hands reaching for the food as you are dishing up, I get it. Don’t worry. It all tastes the same in the end. Enjoy!! Don’t forget to like, try, comment, share, and tag me if you do please!Print
Smoked Paprika Rubbed Steak with Seared Green Beans and Rosemary Potatoes
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 minutes
- Yield: 2 Servings
Smoked Paprika rub
- 1tbsp smoked paprika
- 1.5 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/4 tsp cardamom
- Chilaca peppers
- 2 steaks
- Green beans cleaned and ends trimmed
- Toasted Cashews
- Potatoes (small new potatoes or fingerling)
- 1-1/2 tbsp rosemary chopped
Smoked Paprika rub
- Combine all rub ingredients in a bowl and whisk until completely combined
- Work the Smoked Paprika Rub into the steak(s) until covered with rub on all sides
- Let the steaks sit for 30 minutes to allow the rub to work its magic
- Heat the oven or BBQ to 350F
- Wash the potatoes thoroughly
- Cut the potatoes in half (or thirds for the longer ones) to be roughly the same size
- Put potatoes on tinfoil or in a baking sheet
- Drizzle oil (ghee or butter if not paleo) on the potatoes
- Coarsely chop some fresh rosemary
- Sprinkle chopped rosemary over the potatoes
- Cover the potatoes in the foil packet
- Put the potatoes in the oven
- Heat a skillet(preferably cast iron) on the stove to med-high
- Add oil (or butter/ghee if not paleo)
- Once the oil is smoking, add the green beans
- Allow the green beans to sear until brown, then mix.
- Continue this process of sear and mix until the beans are browned on most sides
- Put the steaks on the BBQ
- Remove the beans from the heat.
- Open the foil pack of the potatoes to allow to crisp slightly.
- Cook steak to desired temp and let rest for 5-10 mins
- Char a chilaca or long pepper of your choice (completely optional)
- Plate beans in a dish and grate toasted cashews over them using a microplane or very fine grater.
- Plate potatoes and steak
- Get into a defensive stance cuz the dinner guests are about to rush you at the table! The smell of steak does that to people.
- You can sub any long sweet or spicy pepper for the chilaca pepper. It can be red or green. Choice is up to you!