Beef, pork & lamblunchdinnerGluten-freeDairy-freeNo added sugar

Desert Rubbed Strip Steaks

Name: Desert Rubbed Strip Steaks
Yield: 3 servings
Ingredients: 4 ea. (24–32 ounces) New York strip steaks, 1–1¼ inches thick; Olive oil; ¼ tsp freshly-ground cumin; 1 tbsp freshly-ground coriander seeds; 2 tsp dried rosemary; 1 tbsp red pepper flakes; 1 tsp salt; 1 tsp freshly-ground black pepper; 1 tsp ground ginger

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

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If you eat

serving

432kcal · 22% of your day

Protein: 57 g · 47% of 120 g
Carbs: 4 g · 2% of 220 g
Fat: 21 g · 32% of 65 g

2 g
Fibre: 0 g
Sugar: 938 mg
Sodium: 275 g
Serving size

Calculated from all 8 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 3 servings of about 274 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

4 ea. (24–32 ounces) New York strip steaks, 1–1¼ inches thick
Olive oil
¼ tsp freshly-ground cumin
1 tbsp freshly-ground coriander seeds
2 tsp dried rosemary
1 tbsp red pepper flakes
1 tsp salt
1 tsp freshly-ground black pepper
1 tsp ground ginger

Ingredients for 3 servings (825 g) · the original recipe

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Method

1
Brush steak with olive oil. Set aside.
2
Combine seasonings in a small bowl. Pat mixture into both sides of steaks and refrigerate as long as possible.
3
Preheat kettle grill with a chimney starter. Add steaks and cook about 4–5 minutes per side for medium rare, or to desired doneness.
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4
Remove steaks to a plate and cover tightly with aluminum foil. Let rest about 5 minutes before serving.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.