Thursday, December 20, 2012

Dundicut-Rubbed Sirloin Steak

As a follower of the craft beer movement, one of the trends is for brewers to produce Pale Ales or Imperial Pale Ales that are brewed with only one hop.  The idea is to showcase that hop, revealing its effect on the aroma and taste of the beer.  I decided apply this trend to cooking, and make rubs that showcase a particular chile or pepper.  The first rub that I made was a mixture featuring the Dundicut pepper.

The Dundicut is a small, round, dark-red chile that is grown primarily in the Tharparkar region of the Sindh province in Pakistan.  In fact, some say it is the national chile of Pakistan.  According to Wikipedia, the chile shares some characteristics with the Scotch Bonnet pepper, although the Dundicut has much fewer Scoville Heat Units than the Scotch Bonnet.  This means that the Dundicut is not as hot and spicy.  However, one should not be fooled, the Dundicut still packs anywhere from 30,000 to 65,000 Scoville Heat Units, which is far more than the jalapeno or serrano peppers.  

For this particular rub, I used three Dundicut pods.  (Obviously, if you would like reduce the heat of the rub, you can use 1 or two pods.)  To fill out the rub, I used not only traditional rub ingredients (onion powder, garlic powder, and salt) but I added a nod to Pakistani cuisine by the use of cardamom peppers.  In particular I used black cardamom and green cardamom, both of which are used in Pakistani dishes and spice mixes (like garam masala).

Finally, one caveat.  This is the first time that I made this recipe, and, as such, it is a work in progress.  The rub is very spicy and I would suggest using less than three Dundicut pods unless you have a high tolerance for spicy foods.  As I work on this recipe, I will post any changes or refinements.  So, check back every once in a while.     

A Chef Bolek Original
Serves 2-4

1 grass-fed sirloin steak
3 dried Dundicut peppers, ground
2 black cardamom pods, ground
4 green cardamom pods, ground
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of sea salt
Vegetable oil

1.  Prepare the rub and the steak.  Combine the peppers, cardamom, garlic powder, onion powder, and salt.  Mix well.  Drizzle vegetable oil over all sides of the sirloin steak.  Apply the rub to each side of the steak.  Let the steak sit for a few minutes.  

2.  Cook the steak.  Preheat the broiler.  Broil the steak for about six to eight minutes.  Flip the steak and broil for six to eight minutes more until the steak reaches your desired doneness.


Given the intense heat and spice of the rub, I would not recommend this dish be paired with wine.   Pairing spicy foods with wine is hard enough, but when the level of heat is toward the top of the charts, it is not worth the endeavor.  Instead, a nice, cool beer would be in order.  A lighter beer, such as a pilsner or a pale ale would probably work best with this dish.  


1 comment:

Carol said...

Every once in a while, I like to do "pepper week"--a week of dinners using different peppers. Love hot peppers and am adding this to the menu as it's the first recipe I've found featuring the Dundicut. Thanks for posting! Will let you know how it turns out.

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