Dry rubs are a great way to add flavor to your grilled meats. With a few dried spices and herbs, an ordinary piece of grilled beef or pork becomes a mouth-watering treat. Steven Goletz - who cooks for the Cultivating Life crew - suggests you try this satisfying but very healthy salad the next time you're hungry for steak.

Dried herbs and spices begin to lose their potency and flavor the minute the jar is opened. Write the date each spice is opened, store it in a cool, dry spot, and replace it after 6-8 months for best results.

Ingredients:
One 1 ½ to 2 pound flank steak
3 tbsp smoked paprika
2 tbsp coarse salt, plus more as needed
1 tbsp dried thyme
1 tbsp dried oregano
2 tbsp brown sugar
2 tsp onion powder
2 tsp garlic powder
4-ounce log fresh goat cheese, chilled
2 tablespoons chopped mixed fresh herbs, such as chives, parsley, and basil
8 ounces arugula leaves
1 lemon, for squeezing
Freshly ground pepper

Directions
1. Preheat grill to med-high heat. In small bowl, stir together paprika, salt, thyme, oregano, sugar, onion and garlic powders. Set aside 1 tbsp of spice mixture. Rub remaining mixture evenly over steak and let stand 30 minutes.

2. Slice cold goat cheese into ¼-inch thick rounds. Sprinkle reserved spice rub evenly over rounds and pat fresh herbs into them. Set aside to come to room temperature.

3. Grill steak until charred but medium-rare, about 3-4 minutes per side. Remove from grill and let rest 10-15 minutes before slicing.

4. Toss the arugula with lemon juice to taste and season with salt and pepper. Thinly slice steak against the grain and serve with arugula and goat cheese rounds.

Serves 4.

Special Thanks:
Stephen Goletz
pvtchef@gmail.com
401-595-4765