3/4 cup olive oil 3/4 cup dill pickle liquid 1/3 cup sliced dill pickles 1 clove garlic
minced 3 pounds beef top round :
1 1/2--2" thick salt and pepper Combine olive oil, pickle liquid, sliced pickles and garlic in large shallow dish. Add meat and turn until coated. Cover and marinate overnight, turning meat once. Remove meat to grill or broiler rack reserving marinade. Cook 6 inches from source of heat for about 14 to 17 minutes per side for medium doneness. Brush meat with additional marinade during grilling and sprinkle each side with salt and pepper after grilling. (If cooked in broiler, catch pan juices and pour over meat before serving.) Cut meat diagonally across grain into thin slices. Makes 8 servings.
-for the rub- teaspoons brown sugar 4 teaspoons black pepper 4 teaspoons salt 2-4 teaspoons red pepper flakes (according to the spice level you prefer) 4 teaspoons garlic powder 4 teaspoons smoked paprika 1 Kcup (or 5 teaspoons) Westrock coffee grounds
-for the potatoes- 2lbs fingerling potatoes, rinsed with skins on 2 Tablespoons unsalted butter 1 Tablespoon olive oil 1 teaspoon salt ½ teaspoon pepper Several tablespoons fresh dill, chopped
Pat steaks dry, lay on a sheet pan, and refrigerate uncovered for several hours. Make the rub by mixing all spices together; set aside. Remove steaks from the refrigerator, rub with only a little olive oil, and season both sides generously with dry rub. Allow to set for an hour so the seasoning can soak in and flavor the meat. To grill outside, sear steaks on both sides in a preheated grill. Cook a total of 15 minutes or so until the internal temperature reaches your desired doneness. To cook inside, sear both sides of the steak in a preheated cast iron skillet on high heat. 12 minutes per side. Remove to a sheet pan lined with a metal rack, and bake for 35 more minutes in a 500F oven or until the internal temperature reaches your desired doneness. Tent with foil and allow to rest for 10 minutes before serving. For the potatoes, drizzle olive oil and 2 Tablespoons of butter in the bottom of a heavy pot with a lid over medium low heat. The pot should be big enough that the potatoes lay in almost a single layer, rather than being piled in on top of each other. Put potatoes in the pot, season with 2 teaspoons of salt, return lid, and allow to cook/steam/saute in the covered pot for about 25-30 minutes or until tender. Occasionally shake the pot to keep the potatoes from burning on the bottom. Turn off heat and let rest for 5 more minutes. Stir in fresh dill. Serve warm.
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