Globally Inspired Steak Recipes using Wet Rubs

Strip Steaks for Grill with Wet RubWe are just a couples weeks out from Memorial Day, the “official” start of grilling season in most parts of the country. One of the “grate” perks about living here in the Lone Star State is firing up the grill a month or so earlier thanks to near-guaranteed beautiful weather.  However,I’d bet my last bag of charcoal brickettes that even if backyards from Amarillo to McAllen were to be covered in blankets of freak snow, we meat-eating Texans would still be outside fixing up some steaks – make no mistake!

jennifer fisher I love beefI’ve known my way around the grill since knee high, from camping grub to just keeping the kitchen cool in the suumer.  However, if you need a refresher on this meaty matter, you can catch up on grilling basics at Here, you’ll find everything you need to know about making the most from your charcoal grilling, gas grilling or smoking experience and also learn just about every other cooking method invented for beef! There is no better job than spreading the grilling love on behalf of Texas cattleman — in fact, I’m teaming up to teach another Grilling 101 class this weekend.


Aside from the technicalities of building a fire (or turning a knob), creating memorable flavor while maintaining the juiciness tenderness of a steak is what will ensure your success as a sizzling, tong-twirling superstar at the grill. While salt and pepper always add simple flavor to a good hunk of beef, sometimes a little more “wow” is on the wish-list of dinner guests Rubs are a quick and easy way to add an endless array of flavor profiles to steak.

Globally Inspired Wet Rub Recipes for Steak

Globally Inspired Wet Rub Recipes for Steak – an easy way to add flavor without a lot of fat when grilling or pan searing.

Today, I’m sharing three wet rub recipes that will kick up your grill game in a creative cross-cultural way. The Tex-Mex inspired Mi Casa Steak Rub, Spanish-meets-California inspired Valencia Steak Rub, and Asian-centric Shanghai Steak Rub all added a little something special to steaks at my recent weekend cookout.

Mi Casa Steak Rub

Valencia Steak Rub

Shanghai Steak Rub

These steak rub recipes aren’t the dry rubs recipes you may be familiar with, made with just herbs, spices and other non-liquid seasonings. Instead, wet rubs add just a little bit of liquid, but not enough to be a marinade – the consistency is more like a paste or thick dredge. Liquids used in wet rubs would be similar to those found in a marinade (like oils, juices, wine, wet condiments), but measured in a much smaller volume. While marinades are typically applied for several hours (up to a day) to render tougher cuts less chewy, wet rubs can be used to add loads of flavor on inherently tender cuts like strip steak, tenderloin, ribeye, T-bone, flat iron and more in 15 – 30 minutes.

Tips for Wet Rub Success:

  • For quick clean up, mix ingredients in zip-top bag, add steaks and massage around until coated.
  • Or, mix in small bowl and apply to steaks with a silicone brush or fingers.
  • It is fine to leave wet rub on for more than the 15 – 30 minutes, but make sure to place in refrigerator.
  • Discard any juices that remain in the bag.
  • Feel free to double or triple recipes if grilling for a crowd.
  • Make another batch to use as a grilling sauce for skewers of vegetables.
  • Allow yourself to make substitutions, experiment and create your own signature touch –that’s the fun in grilling!

How do you prep your steaks? What is your favorite cut of steak? Which of these three rubs sounds the best? What are your weekend plans — please share in the comments below – XOXO Jennifer 

Surf & Turf Recipes for a Delicious Date Night

Surf & Turf Recipes - simple and delicious dishes featuring beef and seafoodEver find it hard to decide between serving seafood or steak when making a romantic dinner or special date night? I say, why deny – the marriage of meaty, mouthwatering steaks with delicate, succulent seafood is a bond that shouldn’t be broken. In fact, I’m pretty sure SURF AND TURF are those three little words your significant other wants to hear on Valentine’s Day. And, maybe “I LOVE YOU” later! Here are a few favorites from my personal recipe collection and from friends at Cooking Light and Texas Beef Council. Pair up one from the beef list and one from the seafood list for a memorable meal your love will LOVE!


Spice Crusted Tenderloin Steak - TheFitFork.comSpice-Crusted Tenderloin Steaks – I don’t know how many times I’ve made this insanely good beef recipe – you just can’t go wrong with tenderloin.  Slice up your beef into filet steaks (or ask the butcher) and get grilling. If it’s still cold outside, this simple recipe works well on an indoor grill pan like this one XOXOX.


Pomegranate Steak with Quinoa makes a healthy date night meal



Pomegranate Steak with Quinoa – The additional of an ancient grain makes this strip steak super well balanced!

Pan Seared Strip Steak is surprisingly lean, but tastes sinfully delicious.Pan-Seared Strip Steak – Smoky, savory and seemingly sinful, this recipe is made with a strip steak which is actually quite lean. I’d be inclined to sprinkle some blue cheese on top for an umami one-two!





Mojo Flat Iron Steak

Mojo Flat Iron Steak – Flat iron is a very tender cut of beef, slice thin and serve with some grilled shrimp for a tasty tropics-inspired treat!


Cumin-Dusted Seared Sea Scallops are so quick and easy to make -- plus very healthy!Cumin-Dusted Seared Sea Scallops – My simple recipe for scallops is super flavorful and can be made in mere minutes while steaks are resting!

Crab Stuffed Lobster with Citrus DressingCrab-Stuffed Lobster with Citrus Vinaigrette – I went coastal crazy when I tried this — this easy lobster (and crab!) recipe is so easy and elegant plated as a side dish with the perfect steak.




Shrimp sauteed with Cajun spices

Sauteed Creole Shrimp – I originally made these quick Cajun-inspired shrimp to toss on a salad but found a few strategically placed atop a steak are spicy magic!

Lemon Grilled Bay Shrimp are sure to add some zest to any meal!Lemon Grilled Bay Shrimp – Let shrimp soak up flavors in a 10-minute pre grill marinade of lemon juice, garlic and simple spices. I serve with the wedges, it looks so lovely!





So what are your dinner plans for Valentine’s Day? Do you love beef and seafood — are you more surf or more turf when it comes to life?  Please share in the comments below — XOXO, Jennifer 



Strip Steak Salad with Roasted Hatch Chile Relish Recipe

There are many things to love about the end of summer. Stocking up with anticipation on new supplies for school yet slowing down to enjoy the last moments of lazing around with the kids. Oh, and the food – the boundless bounties of August produce in all its assorted sun-ripened, juicy and (in this case) spicy goodness.   I’m talking about HATCH GREEN CHILES – love them, love them, love them and have been in fire-roasting cahoots with bushels of the New Mexico superstar long before they became the “IT” food of August.

Oh, and in case you aren’t aware of my, ahem, celebrity – I am a past Central Market Hatch Green Chile Cook Off Winner (and have also placed 2nd and 3rd in other years. People, I KNOW my PEPPERS! Check out the video if you want to know how to roast, peel and seed them!

It’s so (yawn) common for people to pair Hatch green chiles with pork or chicken.  Well, I’ve put Hatch chiles in everything from gnocchi to cheesecake (seriously). Also, one of my favorite burgers (and bunless, too) is my Hot Mess Hatch Green Chile Burger on Grilled Squash “Buns.”  Today, I have delicious recipe for Strip Steak Salad with Roasted Hatch Chile Relish – it’s easy and will take your mouth to a happy place.

wet steak rub recipe

First, order of business is seasoning the beef. Strip steaks are very tender and don’t require a marinade to break them down – only a rub to enhance the natural flavors.  My “No-Flub Wet Steak Rub” can easily be made in any quantity you need – use it generously so it makes a nice crust!

beef steak salad with corn green chile relish

Strip Steak Salad with Roasted Hatch Green Chile Relish Recipe

  • 2 8-oz strip steaks

For Rub:

  • 1 tablespoon olive oil
  • 1 tablespoon chile powder
  • 1 tablespoon ground pepper
  • 1 tablespoon Greek seasoning

For Relish:

  • 1 cup fresh corn kernels
  • ½ pint grape tomatoes
  • ½ red onion, chopped
  • ¾ cup fire-roasted Hatch peppers, peeled and seeded (you can buy them like this at most stores)
  • 2 teaspoons olive oil
  • ½ teaspoon coarse sea salt

For Dressing:

  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon chile powder
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped cilantro

8 oz baby spring lettuce mix

  1. In small bowl, mix together olive oil and spices into a paste. Apply liberally on the front and back of steaks.
  2. Grill steaks over 400 degree heat for 4 to 5 minutes per side, or until instant read thermometer reaches 135 degrees.  Take steaks off grill and let rest for 10 minutes.
  3. Toss together corn kernels, tomatoes and red onion with 2 teaspoons olive oil and sea salt. Place in rimmed baking sheet and roast at 400 degrees in oven or on grill until edges starting to brown, approximately 15 minutes. Stir as needed.
  4. Remove vegetables and chop up roasted tomatoes. Add in roasted Hatch chiles, stir to combine.  Set aside.
  5. For dressing, shake together olive oil, vinegar, chile powder, garlic and cilantro in a mason jar. Set aside.
  6. To assemble, place lettuce on platter. Top with strip steak that has been cut thinly across the grain. Top with relish and dressing. Serves 4.

strip steak whole with hatch relish

There is no shame in saying, “no salad for me tonight.” The Hatch Green Chile Relish (roasted with corn, red onions, and tomatoes), also makes a tasty accompaniment atop a whole steak.

Do you have a favorite topping or salad recipe for steaks or are you strictly carnivorous?