This is an homage to Oregon. And my mother-in-law. Everywhere we went in Oregon, all the food was fresh from a farmer. So, tonight, we had grass-fed organic sirloin, organic fingerling potatoes from the farmer's market, and sweet corn picked yesterday from a friend's farm.
As for how my mother-in-law figures into it, the olive oil and balsamic used on the fingerling potatoes was a Christmas gift from her.
2 tsp coarsely ground black pepper
2 tsp mustard seeds, ground
2 tsp paprika
1 tsp garlic powder
1 tsp kosher salt
1 tsp brown sugar
1/4 tsp cayenne pepper
2 lb sirloin steak
Combine the first seven ingredients in a small bowl. Rub over both sides of steak. Let sit at room temperature 20-30 minutes.
Pre-heat grill. Cook steak 10 minutes over direct medium-high heat, turning once halfway thru. Then cook over indirect medium-heat another 4 minutes, turning halfway thru, until internal temp reads 140*. Remove from heat, tent with foil and let rest 2-3 minues.
Serve with Balsamic Fingerling Potatoes and grilled sweet corn.
Wine Pairing: Erath Pinot Noir from Dundee, OR