Cocoa- and spice-rubbed seal steak

Difficulty level :
Preparation time : 15 min + 4 h to marinade
Cooking : 10 min
Servings : 4 persons

By chef Yannick Ouellet, Gaspésie chef. The recipe is inspired by a recipe of Ricardo Larrivée and was developped for a workshop dedicated to the art of cooking seal, given during Exploramer’s “Seal Hunt” training program.

Allergens

Egg-free
Lactose-free
Nut-free

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.