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.
Like a few others have pointed out, the cooking times here will give you super well-done shoe leather. I did 5 minutes a side and still thought it was a tad overdone. Maybe next time I'll go four a side for light pink med-rare. Another thing that bothered me was the lack of a crust. Yeah, the rub tasted fine and was a nice flavor boost to the steak, but I would have liked some sort of crust. Another option for next time might be to heat the pan over high heat for 3-4 minutes until very hot, brush on a thin layer of canola oil, wait a few seconds for it to come right to smoking point, and then toss in the steak, letting it sear for 60-90 seconds, then flip it and finish it in the oven for 7-8 minutes.
I thought this was quite good - a weeknight keeper - though not great enough for company. The rub was a little too spicy from the cumin/red pepper, and not quite sweet enough from the brown sugar, so I would change the ratios a little, but there was a great glaze to the outside of each bite. I'd cook another minute more on each side. Served with sweet potato fries and collard greens.
This dish was amazing. The ingredients made it very special. Something I would have expected in a 4 star restaurant. My only complaint was that 7 mins on each side was way too much overdone. I like mine rare and my partner likes hers pink. Neither color showed on the steak when it was cooked 7 mins on each side. I have another steak ready to be cooked for tomorrow, so I'm going to reduce the time to 5 mins on each side for my partner's and 3 mins on each side for mine as I like mine to walk and moo. Overcooking the steak made it tough but the cumin coriander, cayenne and brown sugar made up for it. I had it with Near East Rice Pilaf Mix with Toasted Almonds which definitely complimented the steak flavors along with Asparagus sauteed in garlic salt, garlic powder, ground black pepper and dried minced onion. Can't wait for tomorrow night when I get to eat a tender rare steak.
Well . . . I messed up, so it wouldn't be fair to give this recipe a poor review. The flavor was great, but my piece of meat was 1/2 inch in thickness . . . so my steak looked like stiff rectangular sticks of meat! Ha! Will try again so that my dinner looks closer to the picture. :- )
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