Dry Rubbed Spiced Steak with Smoked Paprika Aioli and Garlic Mushroom Country Croutons

 

Dry Rubbed Spiced Steak with Smoked Paprika Aioli & Garlic Mushroom Country Croutons

A great steak dinner is yet another way to use our Smokin' Summer Spice Dry Rub which goes incredibly well with both beef and pork and is now my go-to seasoning for grilled burgers too. The dry rub can be added to the steaks as much as 24 hours beforehand to infuse incredible flavor into the beef. To make this recipe even more indulgent, I served it with a sort of pan cooked stuffing that I adapted from a country croutons recipe that I use with my Herb Crusted Rack of Lamb recipe. This time I've added oregano and sauteed garlic mushrooms to the croutons for added flavor. For even more rich flavor the steak gets topped with a creamy smoked paprika aioli.


This is a really indulgent celebration meal that would make an outstanding upcoming Father's Day meal for dear old dad.

Serves 4

• 4 prime rib or strip-loin steaks 
• 6 tbsp Smokin' Summer Spice Dry Rub

Sprinkle the dry rub on both sides of the steaks and rub into the meat gently. The steaks can be grilled immediately or left in a ziploc bag in the fridge for up to 24 hours to marinate. Prepare the aioli and country croutons before grilling the steaks over high heat to your preferred doneness. Let the steaks rest for 5 minutes before serving.

Garlic Mushroom Oregano Country Croutons

• 3 cups, crusty bread, diced large
• 1/2 cup milk

Bread that is a couple of days old is best for this purpose. Pour the milk over the bread, toss and drain off the excess milk, if any.

Saute together:

• 3 tbsp butter
• 2 tbsp olive oil
• 2 cups button mushrooms, quartered
• 3 cloves minced garlic
• pinch black pepper

The saute pan you are using should be big enough to accommodate the bread cubes in a single layer.
Saute until the mushrooms begin to brown and are cooked down to about half the volume, then toss in:

• 1 1/2 tbsp chopped fresh oregano
• the milk soaked bread cubes
• 1/4 tsp salt
• 1/4 tsp black pepper

Toss together well before spreading the cubes out in a single layer in the pan.

• 1/3 cup beef, veal or chicken stock

Pour the stock into the pan and let it boil off, leaving the cubes to brown on one side before turning them several times as they brown and crisp up. When golden brown and crispy serve with the grilled steak and top with a dollop of the aioli.

Smoked Paprika Aioli

• 1/2 cup mayonnaise (jarred or homemade)
• 1 1/2 tbsp lemon juice
• 1 clove very finely diced garlic
• 1 tsp smoked paprika
• pinch salt
• 1 tsp minced fresh oregano
• 1/4 tsp black pepper

Mix together until all ingredients are well blended. Store in the refrigerator. Leftovers make a terrific addition to many cold cut sandwiches.

 

Dry Rubbed Spiced Steak with Smoked Paprika Aioli & Garlic Mushroom Country Croutons

A great steak dinner is yet another way to use our Smokin' Summer Spice Dry Rub which goes incredibly well with both beef and pork and is now my go-to seasoning for grilled burgers too. The dry rub can be added to the steaks as much as 24 hours beforehand to infuse incredible flavor into the beef. To make this recipe even more indulgent, I served it with a sort of pan cooked stuffing that I adapted from a country croutons recipe that I use with my Herb Crusted Rack of Lamb recipe. This time I've added oregano and sauteed garlic mushrooms to the croutons for added flavor. For even more rich flavor the steak gets topped with a creamy smoked paprika aioli.


This is a really indulgent celebration meal that would make an outstanding upcoming Father's Day meal for dear old dad.

Serves 4

• 4 prime rib or strip-loin steaks 
• 6 tbsp Smokin' Summer Spice Dry Rub

Sprinkle the dry rub on both sides of the steaks and rub into the meat gently. The steaks can be grilled immediately or left in a ziploc bag in the fridge for up to 24 hours to marinate. Prepare the aioli and country croutons before grilling the steaks over high heat to your preferred doneness. Let the steaks rest for 5 minutes before serving.

Garlic Mushroom Oregano Country Croutons

• 3 cups, crusty bread, diced large
• 1/2 cup milk

Bread that is a couple of days old is best for this purpose. Pour the milk over the bread, toss and drain off the excess milk, if any.

Saute together:

• 3 tbsp butter
• 2 tbsp olive oil
• 2 cups button mushrooms, quartered
• 3 cloves minced garlic
• pinch black pepper

The saute pan you are using should be big enough to accommodate the bread cubes in a single layer.
Saute until the mushrooms begin to brown and are cooked down to about half the volume, then toss in:

• 1 1/2 tbsp chopped fresh oregano
• the milk soaked bread cubes
• 1/4 tsp salt
• 1/4 tsp black pepper

Toss together well before spreading the cubes out in a single layer in the pan.

• 1/3 cup beef, veal or chicken stock

Pour the stock into the pan and let it boil off, leaving the cubes to brown on one side before turning them several times as they brown and crisp up. When golden brown and crispy serve with the grilled steak and top with a dollop of the aioli.

Smoked Paprika Aioli

• 1/2 cup mayonnaise (jarred or homemade)
• 1 1/2 tbsp lemon juice
• 1 clove very finely diced garlic
• 1 tsp smoked paprika
• pinch salt
• 1 tsp minced fresh oregano
• 1/4 tsp black pepper

Mix together until all ingredients are well blended. Store in the refrigerator. Leftovers make a terrific addition to many cold cut sandwiches.