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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Cumin-Coriander Sirloin Steak

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.

Cooking Light OCTOBER 2002

  • Yield: 4 servings (serving size: 3 ounces)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 39%
  • Fat: 8.6g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 25.1g
  • Carbohydrate: 3.7g
  • Fiber: 0.3g
  • Cholesterol: 76mg
  • Iron: 2.9mg
  • Sodium: 350mg
  • Calcium: 17mg
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Cumin-Coriander Sirloin Steak Recipe

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