Directions:
- To make the rub: using a spice grinder or mortar and pestle, crush the peppercorns; place in a small bowl and thoroughly mix with the rest of the rub ingredients.
- To make the sauce: in a small saucepan, whisk together all the sauce ingredients with 1/4 water; simmer over low heat for about 10 minutes, stirring occasionally, to allow the sugar to fully dissolve and all of the flavors to blend; set aside while you grill the steaks.
- Allow steaks to stand a room temperature for 20-30 minutes before grilling.
- Press the rub into both sides of the steaks; lightly brush or spray both sides of the steaks with the olive oil.
- Grill over direct high heat until the internal temperature reaches 145° for medium rare, 8-10 minutes, turning once halfway through grilling time.
- Remove from the grill and allow to rest for about 5 minutes.
- Serve warm with the sauce on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1292.57 Kcal (5412 kJ) | ||
| Calories from fat | 839.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 93.33g | 144% | |
|---|---|---|---|
| Cholesterol | 300.95mg | 100% | |
| Sodium | 1040.77mg | 43% | |
| Potassium | 1123.65mg | 24% | |
| Total Carbs | 21.56g | 7% | |
| Sugars | 4.92g | 20% | |
| Dietary Fiber | 1.72g | 7% | |
| Protein | 88.18g | 176% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 9.9mg | 55% | |
| Calcium | 61.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 257.72 Kcal (1079 kJ) | ||
| Calories from fat | 167.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.61g | 144% | |
|---|---|---|---|
| Cholesterol | 60.01mg | 100% | |
| Sodium | 207.51mg | 43% | |
| Potassium | 224.04mg | 24% | |
| Total Carbs | 4.3g | 7% | |
| Sugars | 0.98g | 20% | |
| Dietary Fiber | 0.34g | 7% | |
| Protein | 17.58g | 176% | |
| Vitamin C | 1.5mg | 13% | |
| Iron | 2mg | 55% | |
| Calcium | 12.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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