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.