Cumin Coriander Sirloin Steak Recipes

CORIANDER-CRUSTED STEAK WITH MISO BUTTER SAUCE

Steps:

• Mix half of chopped cilantro, butter, chopped green onions, rice vinegar, red miso, minced ginger, and soy sauce in small bowl. Set miso sauce aside.
• Sprinkle both sides of sirloin steak with cracked coriander seeds and ground black pepper, pressing to adhere. Heat Asian sesame oil in medium nonstick skillet over medium-high heat. Add sirloin steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to work surface; reserve skillet. Slice steak; arrange on plates. Add miso sauce and sake to skillet; boil mixture until slightly thickened and reduced to 1/4 cup, whisking often, about 1 minute. Spoon miso butter sauce over steaks. Sprinkle with remaining chopped cilantro.

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.

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.

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.