Grilling with Sabra Hummus

I adapted Chef Matt Basile's Sabra Hummus Steak recipe below by substituting tofu instead of meat. If you are grilling tofu it needs to be enjoyed right away while it is hot. If you are using tofu, marinate it for a few hours and grill it in a preheated grilling pan as it may break when turning it.

Tips on Grilling and Grilled Steak

I made this flavourful steak by following the recipe of the Indian spice rub mix from the Grill It DK book. This book is perfect to learn about techniques and tips of grilling a variety of meat, seafood, vegetables and desserts.   It has information on how we can check the doneness of the meat, and also recipes on using different spices and herbs to enhance flavour. The spice rubs and spice pastes in the book are inspired from different countries. All purpose Indian Masala Rub makes 1 cup 1/4 cup coriander seeds 2 tbsp cumin seeds 2 tbsp yellow mustard seeds 2 tbsp fennel seeds 2 tbsp peppercorn 2 tbsp salt 2 small dried chillies or 1/2 tbsp chillie flakes 1 tbsp ground ginger 1 tbsp ground turmeric
Lightly dry roast all the ingredients except for the salt, ginger and turmeric then grind it to a coarse powder. 6 t-bone steaks 1 tbsp olive oil per steak
Heat up the grill to 400F, when the fire is hot. To check if it is hot count how many seconds by keeping the hand 5" above the grill if it is hot you will feel it in 1 to 2 seconds. Rub the steaks with oil then the spices on both sides. Put the steaks in the hottest part of the grill and cook each side until it is well seared about 6 to 8 minutes, turn only once.  Move the steaks to the cooler side of the grill, cover with a metal pan or disposable foil pan and cook slowly till it is done a little less than to your liking for about 8 to 10 minutes per side. If the meat is overcooked when it cools it will become hard. Remove from the grill, cut strips and serve with a dip or salad. I served with a tomato and onion salad. Happy Canada Day to all my friends in Canada and Happy 4th of July to all my friends in US. With lots of grilling and entertaining happening lets make sure to follow these four food safety steps.

Clean: Make sure to clean all utensils, hands, and surfaces with soapy water. If you’re going to be outside, using a moist towelette is a good idea. 
Separate: Don’t put meat items back on the same plate you used for the raw meat. Make sure to bring separate plates for grilling raw meat from fruits and veggies.
Cook: Hamburgers should be cooked to 160F before serving. Remember, just because it’s brown doesn’t mean its safe use a food thermometer every time. 
Chill: The general rule is to never let food sit at room temperature for more than 2 hours. 

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