Purchase or make a rub, depending on your mood!
We enjoy flavors of the Middle East and Southern Spain.



Outdoor grilled pasture raised tenderloin with corn pepper zucchini medley & watermelon wedge with salted margarita sorbet




  • 6 each 3-4 ounce pieces tenderloin steaks

  • 1 Tablespoon spice rub, 1/2 teaspoon for each steak (purchase or see recipe)
  • 1 teaspoon sea salt, as needed*
  • Grapeseed oil as needed
  • stove top grill pan


Rub spice (about 1/2 teaspoon) on each steak on one side only. Salt, if using our purchased blend. If using recipe for our blend it already includes salt.  Place grill pan over high heat and wait until pan is hot. Oil using brush then place steaks down onto grill spice side down. Heat about 3 minutes being careful the seasonings do not burn. Typically the first side is left on the heat longer than second, but these spices may burn if left for 3 minutes. Turn and finish cooking to medium rare or less. Pull when done to cookie sheet pan. Serve immediately with finish salt at the table and a drizzle of your favorite EVOO.

*(Note if using our purchased blend, salt is needed; if using recipe for our blend it already has salt in it. It is customary in our household to use a pinch of finishing salt at the table whenever we have steak.)



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