Caribbean Dry Rub Steaks for a Totally Grilled Dinner
Despite the somewhat longish list of ingredients, this is a simple, quick cooking recipe. The steaks get treated overnight to a delicious dry rub, then you cut a few veggies in half, wipe with oil and grill for a total of 10 minutes of actual ‘work’. The finished dish is a feast for the eyes as well as the mouth, and with most of us northern folks getting our gardens planted and weeded, it’s a delightful taste of the produce to come. (I know, you southern folks have been eating delicate greens for weeks.)
The grilled veggies and hearts of romaine recipe comes from Rifle Loony News: The Second Five Years, while the Caribbean Dry Rub recipe is from Tenderize the Wild –1 tablespoon of the mix will do for 1 pound of meat. Then let it sit overnight in the fridge to tenderize and flavor your steaks and serve your grilled salad and steaks with bottled Caesar dressing. Put the rest of the dry rub in a shaker bottle and add it to your next potato salad or baked potato. Scrambled eggs, bacon, grilled cheese sandwich. Maybe another batch of wild steaks.
For the steak rub
- 2 tablespoons brown sugar
- 1½ teaspoons ground allspice
- 1 teaspoon dry leaf thyme
- ½ teaspoon cinnamon
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 tablespoon oil
For the cooking/assembly
- 1 pound venison steaks
- 2 romaine lettuce hearts, cut in half lengthwise (leave the root attached so they’ll stay intact on the grill)
- 4 ripe tomatoes, cut in half
- 8 sweet mini peppers, cut in half
- ½ red onion, cut in chunks large enough to not fall through the grate (see the photo)
- 2 tablespoons oil
- ½ teaspoon salt
- ¼ coarse ground black pepper
The night before, put the steaks in a re-sealable plastic bag with the oil and 1 tablespoon of the Caribbean Dry Rub. Close the bag and refrigerate overnight.
- Preheat the grill to 400-450°F, about medium.* Cut side up, brush the halved romaine hearts and tomatoes with oil, and sprinkle with the salt and pepper.
- The steaks will take a few minutes more than the romaine hearts and veggies, so start the meat first. After 2-3 minutes, gently set the romaine hearts and tomatoes cut side down on the grill, and strew the mini peppers and red onions beside them. (Tongs are handy for this job, and for pulling the food off the grill later, too.)
- Take the steaks off the grill when they are 125-140°F, rare to medium, however you like them but no more than medium. Cook the romaine hearts until grill-marked, about 4-5 minutes then turn the romaine hearts over for another two minutes. Remove all the veggies then. (They won’t be completely cooked, but like a good salad, they’ll be crunchy and tasty.)
- Divide the veggies evenly in four servings, then slice the steaks thin on the diagonal. Serve the steak slices on top of each grilled salad portion, with Ranch or Caesar salad dressing on the side.
*This is a good time to have a well-seasoned grill, so once the cooking surface is hot, wire brush any leftovers from the cooking surface, and wipe (using long-handled tongs) with a paper towel dipped in about 2 tablespoons of oil.