Cumin Coriander Sirloin Steak Recipes

STEAK MARINADE

Steps:

• Combine the soy sauce, vinegar, sesame oil, ginger, garlic, coriander and cumin in a large bowl or resealable freezer bag. (You should have 3/4 cup marinade.) Add the steak and massage the marinade into the meat, then chill in the refrigerator for at least 30 minutes, or preferably for at least 3 hours or up to 2 days. (The marinade will permeate the meat more powerfully over time, resulting in a more robust flavor.)
• Remove the meat from the refrigerator about 1 hour before cooking to bring to room temperature. Heat a large heavy skillet, grill or grill pan over high heat. If using a pan, add the neutral oil to the pan. (No oil is needed for the barbecue or griddle pan.) When the pan or grill is hot, use tongs to remove the steak from the marinade, allowing excess to fall away before placing the steaks on the pan or grill. Depending on the thickness of your steak (and the doneness you prefer), cook a 1-inch-thick steak for about 3 minutes per side until medium-rare. For thinner steaks or alternative cuts, reduce the cooking time to about 2 minutes per side, and increase the cooking time as needed for thicker cuts.
• Remove the steak and let rest for 5 minutes. Transfer to a cutting board and thinly slice the meat against the grain. Serve warm, room temperature or even cold, depending on your preference.

CUMIN STEAK WITH KALE, FENNEL AND FETA SALAD

Steps:

• Pat steak dry with paper towels and place in a resealable bag or large bowl with 3/4 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic and cumin. Toss to coat and set aside for at least 30 minutes or refrigerate up to overnight.
• Meanwhile, make the salad: Whisk together the remaining lemon juice and olive oil. Add the kale and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper, and massage the dressing into the kale to soften it. Add the fennel, feta and raisins, if using, and toss vigorously until evenly mixed.
• Light the grill or heat the broiler. Remove the steak from the marinade and let the excess drip off. (A dry steak yields a better, crisper sear.) Grill the meat until seared and cooked to taste, 3 to 5 minutes per side for medium-rare to medium, or broil until charred, 2 to 5 minutes per side.
• Let the meat rest for 5 minutes before slicing against the grain and serving, with the salad alongside.

CUMIN-CORIANDER SIRLOIN STEAK

Steps:

• Preheat oven to 450 degrees.
• Coat an 8-inch cast-iron skillet with cooking spray. Place the pan in a 450 degrees oven for 5 minutes.
• Combine the sugar and next 4 ingredients (brown sugar through pepper); rub over both sides of steak. Place steak in preheated pan.
• Bake at 450 degrees for 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

HOW TO MAKE BEEF SATAY

Steps:

• Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
• Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
• Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
• Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

ANCHO STEAK & CHIMICHURRI BUTTERED SWEETCORN

Steps:

• Mix the chilli powder, cumin, coriander and oregano together with a good grind of black pepper and a pinch of salt. Rub the oil over the steak, then rub with half the spice mix. Set aside to marinate for 30 mins. Meanwhile, combine the remaining spice mix with the vinegar, parsley and butter, and set aside.
• Heat a griddle pan over a high heat, then cook the steak for 3 mins on each side for rare, 4 mins for medium-rare or 5 mins for well done. Transfer to a board or plate and leave to rest. Meanwhile, griddle the corn, turning, until lightly charred on all sides. Spoon half of the flavoured butter over the steak, then use the rest to baste the corn. Season the chips with sea salt, if you have it, then serve with the steak, corn and some green beans.