4 Verde Grass-Fed Beef Strip Steaks, at room temperature
2 tbsp peppercorns
1 tsp coriander seeds
1 tsp dill seeds
1/2 tsp fennel seeds
2 tsp kosher salt
1 tsp chili powder
1/2 tsp garlic powder
2 tbsp canola oil
1/2 cup barbecue sauce
- Pat steaks dry with paper towel.
- Using spice grinder or mortar and pestle, crush peppercorns, coriander seeds, dill seeds and fennel seeds until coarsely ground. Stir in salt, chili powder and garlic powder until combined.
- Brush both sides of steak with oil and rub with steak seasoning mixture.
- In batches to avoid crowding, place steaks in greased air-fryer basket and cook at 400°F, turning once, for 12 to 16 minutes for medium-rare or to preferred doneness. Brush with barbecue sauce. Let rest for 5 to 10 minutes before serving.
Tip: For BBQ steak sandwich, slice steaks and serve in toasted hoagie buns with garlic butter, arugula, avocado slices, tomato slices, onion rings and sharp Cheddar cheese slices.