Spice Rub for Entrecote 
- 30g Coarse salt
- 20g Sugar
- 15g Coriander powder
- 15g Paprika
- 5g Garlic flakes
- 5g Peppercorns
- 5g Onion powder
- 5g Thyme
- Grind in a grinder to just before it becomes fine.
Rub generously over the entrecote and refrigerate for an hour.
Method:
Cook on a high heat with a Big Green Egg Cast Iron Dual Side Grid accessory until desired level of doneness.
Serve with Guacamole, grilled corn and cheesy tortillas all cooked on the Big Green Egg.
