Recipe: Dry-Rubbed Steaks (oven roasted)

DRY-RUBBED STEAKS

1 tablespoon paprika
1 tablespoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 triangle (tri-tip) steak (about 1 3/4 to 2 pounds)

Preheat oven to 450 degrees F.

Combine paprika, oregano, salt, garlic powder, sugar, cayenne and black pepper, and place the mixture on a plate.

Using your hands, make as much of the mixture as possible adhere to all sides of the steak. Place the steak in a roasting pan fitted with a rack.

Roast, turning once after about 15 minutes, until the steak reaches the desired state, about 35 minutes total. Remove steak from oven and allow to sit at room temperature for 10 minutes.

Carve on the bias against the grain, and use warm or cold for sandwiches or over salads.

Makes 4 to 6 servings
Source: The New York Times Country Weekend Cookbook by Linda Amster