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PERFECTLY GRILLED STEAKS
Makes 2–4 servings
Ingredients:
2
rib-eye steaks (3cm / 1¼ inch thick)
Louisiana Grills Chop House Steak Rub seasoning
Instructions:
1.
No more than an hour before grilling, let steaks come to room
temperature.
2.
Generously sprinkle Louisiana Grills Chop House Steak Rub to
both sides of each steak, allowing time for the rub to melt into
the meat.
3.
Light your ceramic charcoal barbecue to 205°C / 400°F. Place
steaks directly on the grill. For a medium-done steak, sear each
side for 5–7 minutes, flipping the steaks only once. Adjust time
to your desired doneness.
4.
Remove steaks from the grill, cover with tin foil, and let sit 10
minutes before slicing and serving.
NOTE: Use tongs to flip steaks. Do not flip the steaks with a fork or
cut into the meat until ready to serve. Any cuts or punctures in the
meat will cause juices to escape and dry out your steak.
GRILLED SWEET HEAT CHICKEN WINGS
Makes 2–4 servings
Ingredients:
16
whole chicken wings (510 g / 18 oz.)
75 ml / 5 tbsp
lime juice
45 ml / 3 tbsp
Louisiana Grills Sweet Heat Rub & Grill seasoning
Instructions:
1.
Rinse the chicken wings under cold running water and blot dry
with paper towels. Arrange the wings lengthwise on a baking
dish. Drizzle lime juice evenly over wings.
2.
Shake Louisiana Grills Sweet Heat Rub & Grill seasoning over the
wings, turning the wings to coat evenly.
3.
Light your ceramic charcoal barbecue to 177°C / 350°F. Place the
heat deflector in the barbecue and place grate over top heat
deflector.
4.
Place the wings directly on the grate. Grill over indirect heat
until crispy, about 20–25 minutes per side.
5.
Transfer wings to a platter and serve with your favourite dipping
sauce.
18
RECIPES
GRILLED FLANK STEAK FAJITAS
Makes 4–6 servings
Ingredients:
1
flank steak (450 g / 16 oz.)
30 ml / 2 tbsp
Louisiana Grills Sweet Heat Rub & Grill seasoning
45 ml / 3 tbsp
olive oil, divided
1
red pepper
halved, stems and seeds removed
1
yellow pepper
halved, stems and seeds removed
1
green pepper
halved, stems and seeds removed
1
sweet onion
large, sliced thick along base
8
corn tortillas
Extra Fixings:
salsa
guacamole
sour cream
cheddar cheese, shredded
iceberg lettuce, thinly sliced
Instructions:
1.
Rub flank steak with 1 tbsp olive oil and Louisiana Grills Sweet
Heat Rub & Grill seasoning. Cover and marinate in the refrigerator
for 1 hour.
2.
Lightly brush peppers and onion with olive oil.
3.
Light your ceramic charcoal barbecue to 205°C / 400°F. Place
pepper and onion on grill and cook 5 minutes per side. Watch
carefully to ensure the peppers and onion do not burn.
4.
Remove peppers and onion from grill and toss lightly with
remaining olive oil in a medium sized bowl. Transfer peppers and
onions to a cutting board and slice into strips. Set aside.
5.
Place flank steak directly on grill. Cook until medium rare, about
4 minutes per side, or until meat reaches an internal temperature
of 74°C / 165°F.
6.
Remove flank steak from the grill and transfer to cutting board.
Let meat rest for 5 minutes then slice against the grain into
strips.
7.
Place flank steak, peppers, and onions in a platter and serve
immediately with warm tortillas, salsa, guacamole, sour cream,
shredded cheese, thinly sliced iceberg lettuce, or your favorite
fajita toppings.
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