| Prep Time: 25 mins
| Cook Time: 10 mins
| Total Time: 35 mins
You may need: Dried Garlic Powder
Try this Bali-Spiced Strip Steak for a delicious meal in minutes. Bali is an island paradise with towering volcanoes and sandy, palm-fringed shores that dip into turquoise waters. Bali has become a hip destination for luxury vacations, precisely because of its gorgeous tropical setting and also because of the exotic fusion of Hindu and Southeast Asian cultures and cuisines. For 1000 years, the islands of Eastern and Central Indonesia were a major supply base for the global spice trade, especially of native cloves, mace, and nutmeg that grow wild on the fabled Moluccas (the 'Spice Islands').
This delicious skillet steak recipe features our proprietary coffee-based Bali BBQ spice rub. Inspired by the native crops and flavors traded through the region, we created our Bali BBQ spice blend to transport us back to Bali where a warm breeze carries beautiful aromas of local cuisine. This blend starts with a medium roast arabica coffee bean, a major crop in Bali, for a nutty but delicate coffee taste. Smoked paprika, coriander, garlic, nutmeg are selected for complementary hints of flavor. Add just a bit of brown sugar, salt and pepper, and you’ve got yourself the perfect steak rub.
16-24 oz of strip steak (or sirloin or flank steak)
2 Tbsp Piquant Post Bali BBQ spice
1 Tbsp Kosher salt (optional)
1 Tbsp brown sugar
½ Tbsp ground black pepper (optional)
2 Tbsp avocado oil (or grapeseed or olive oil)
If time allows, remove steaks from the refrigerator 1 hour before cooking, to bring to room temp. This helps the steaks cook more evenly.
Let your seasoned steak marinate for at least 20 minutes, or do some prep the night before, and let it marinate overnight in the fridge. The salt helps break down the meat to tenderize it and help flavor penetrate.
We love to use a cast iron skillet for this recipe, as it works on the stove and also in the oven. If you don’t have a cast iron, use another over-safe pan. Or, use any pan to sear and put an oven-safe dish in the oven while preheating. After searing, transfer the meat to the hot dish in the oven to finish cooking.
It is important to rest your steak after cooking because this allows the juices to redistribute throughout the meat. If you cut too soon, the juices will flow right out onto the cutting board, drying out the meat. Also, the temperature rises when resting, which is why we take the steaks out 5 degrees shy of desired temperature.
Use a high smoke point oil like avocado or grapeseed oil to keep the smoke in your kitchen at a minimum. You can use olive oil but you should adjust the temp down and the cooking time up only slightly.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Combine Bali BBQ, brown sugar, salt and pepper in a small bowl.
Season steaks liberally, gently rubbing in the seasoning. Let the meat sit for minimum 20 minutes. Preheat the oven to 400 degrees.
Heat an oven-safe skillet with avocado oil. When the oil just starts to smoke, sear steaks 2 minutes per side. After searing, transfer to the hot oven for ~5 minutes, or until internal temperature of 125 degrees. (for medium rare)
Remove steak and allow to rest for 10 minutes before cutting. Serve with coconut-turmeric rice, or your favorite greens!
Use this Bali BBQ rub on your favorite protein - chicken, beef, lamb or tofu! You can grill, broil, or bake as desired.
Try our delicious Balinese Pork chops recipe for another easy 1-skillet meal.
Looking for a vegetarian alternative? Try the Bali BBQ spice on our Balinese BBQ Mushroom Skewers.
Or, try this vegan Coffee Chili Rubbed Tofu recipe. Sub in ~1.5 Tbsp Bali BBQ spice for the coffee and spices in the recipe.
Instead of avocado oil, use any oil with a high smoke point, such as vegetable, sunflower, canola or grapeseed oil. Olive oil will work, but has a lower smoke point so you will have adjust temperature down a bit.