Ingredients for the rub:
2 tablespoons mustard seed
2 tablespoons fennel seed
2 tablespoons cracked black peppercorns
1 tablespoon Grains of Paradise (See Note below)
3 tablespoons coarse sea salt
1 teaspoon hot pepper flakes
Ingredients for the kabobs:
2 pounds New York strip steak (each steak about 1-1/4 inches thick)
1 tablespoon extra virgin olive oil, for spraying or brushing
Make the rub: Heat a dry cast iron skillet over a medium flame. Add the mustard seeds, fennel seeds, peppercorns, and grains of paradise and cook until fragrant and lightly toasted, 1 to 3 minutes, stirring with a wooden spoon. Do not let burn. Transfer the spices to a heatproof bowl to cool.
Place the spices in spice grinder and coarse grind, running the machine in short bursts. Work in the salt, hot pepper, and cayenne. This will give you about 2/3 cup rub—more than you need for this recipe, but it’s easier to roast the spices in larger batches and the excess keeps well and is terrific to have on hand.
Cut the steaks into pieces about 2 inches wide and 4 inches long. Spray or brush the meat on all sides with the olive oil and generously season with the rub. Note: you may not need all the rub; any excess keeps well in the refrigerator. Skewer the steak pieces through the narrow end onto Homdoor skewers or shish kebab skewers.
Preheat the Hōmdoor to 500 degrees F.
Place the steak in the Hōmdoor and cook until sizzling and browned on the outside, and cooked to taste, about 5 minutes for medium-rare.
Equipment: Hōmdoor skewers
Grains of paradise (Aframomum melegueta) is a spice in ginger family native to West Africa. It looks like miniature black peppercorns, and tastes similar to black pepper but with a hint of pungent sweetness, like allspice. Available at specialty spice markets or on line at www.thespicehouse.com. If unavailable, you can approximate the flavor by combining 1 tablespoon cracked black peppercorns with 2 allspice berries or 1/4 teaspoon ground allspice.
Keywords: steak tandoori