Gregg Clark
La Grange, KY
Beef Pepper Steak Rub
Ingredients:
1 teaspoon Szechwan peppercorns
1/2 teaspoon white peppercorns
1/2 teaspoon black peppercorns
1/2 teaspoon allspice berries
1 1/4 pounds of Kansas City Strips
1 teaspoon vegetable oil
Kosher salt
Scant 1 teaspoon finely grated ginger
Directions:
In a small heavy skillet, toast the peppercorns and allspice over moderate heat, shaking the pan occasionally, until fragrant, about 3 minutes. Transfer to a blender or spice grinder and grind to a fine powder. Strain the spices into a small bowl and return the coarse bits to the blender. Blend again and strain.
