Cumin-Coriander Sirloin Steak

Cumin-Coriander Sirloin Steak Recipe
Randy Mayor; Melanie J. Clarke
The combination of cumin, coriander, and ground red pepper create a tasty rub for the beef. Brown sugar aids caramelization. Heating the cast-iron skillet results in a flavorful seared crust on the sirloin steak without having to first brown the meat on the stovetop.


4 servings (serving size: 3 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 198
Caloriesfromfat 39 %
Fat 8.6 g
Satfat 3.4 g
Monofat 3.6 g
Polyfat 0.3 g
Protein 25.1 g
Carbohydrate 3.7 g
Fiber 0.3 g
Cholesterol 76 mg
Iron 2.9 mg
Sodium 350 mg
Calcium 17 mg


Cooking spray
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
1/4 teaspoon ground red pepper
1 pound boneless sirloin steak (about 1 1/4 inches thick), trimmed


Preheat oven to 450°.

Coat an 8-inch cast-iron skillet with cooking spray. Place the pan in a 450° oven for 5 minutes.

Combine brown sugar and next 4 ingredients (brown sugar through pepper); rub over both sides of steak. Place steak in preheated pan.

Bake at 450° for 7 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

October 2002
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