Recipes

Ingredients

• 4x 170 g seal steaks (loin or other cut of your choice)
• 30 ml (2 Tbsp) cocoa
• 15 ml (1 Tbsp) chili powder
• 10 ml (2 tsp) brown sugar
• 5 ml (1 tsp) dry mustard
• 2,5 ml (½ tsp) crushed chili pepper flakes
• 2,5 ml (½ tsp) salt
• 1 ml (¼ tsp) pepper
• 1 ml (¼ tsp) ground cumin
• 45 ml (3 Tbsp) olive oil

Preparation

• In a bowl, mix all ingredients except the seal and olive oil. Set aside.
• Rub the meat with the dry marinade and cover with a piece of plastic wrap. Let marinate for 4 hours in the refrigerator.
• Pre-heat the barbecue grill on high. Oil the steaks and grill them for 2 minutes on each side for rare, or longer to achieve the desired doneness. Set aside on a plate and let cool for 2 to 3 minutes.
• Slice thin and serve with fries or grilled baby potatoes and asparagus. The cocoa- and spice-rubbed steak may also be cut into thin strips and served cold on a green salad.