STEAK MARINADE
Soy, coriander and cumin join ginger and garlic in this simple, umami-laden marinade. It's a perfect match for any tender cut of beef, such as bavette, rib-eye or flank steak which have a loose, visible grain primed for soaking up marinades. This recipe imparts its flavor in as little as 30 minutes, though the meat benefits from any additional marinating time - and can sit for up to two days. The steak chars as it cooks, and the exterior caramelizes to create a crisp, powerfully savory crust.
Provided by Lara Lee
Categories dinner, meat, main course
Time 45m
Yield About 4 servings
Number Of Ingredients 9
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.
ADEL'S RED WINE STEAK MARINADE
Granddaddy's favorite steak marinade. Can be used with all cuts of beef. I usually reserve 1/2 cup of the marinade, then simmer it down to a syrup, and use it as a sauce for the steaks.
Provided by Adel Blake
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 12
Steps:
- To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.
- To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 16.5 g, Fat 28.1 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.1 g, Sodium 1477.1 mg, Sugar 10.5 g
CUMIN-CORIANDER SIRLOIN STEAK
The combination of cumin, coriander, and ground red pep per create a tasty rub for the beef. Brown sugar adds carmelization.
Provided by Lizzie Rodriquez
Categories Steak
Time 35m
Yield 3 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 324.5, Fat 19.4, SaturatedFat 7.8, Cholesterol 113.6, Sodium 468.5, Carbohydrate 4.9, Fiber 0.1, Sugar 4.5, Protein 30.9
ANCHO STEAK & CHIMICHURRI BUTTERED SWEETCORN
Treat yourself (or someone special) to this spicy ancho chilli steak and chimichurri buttered sweetcorn. Make it a meal with chips and peas or beans, if you like
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 801 calories, Fat 60 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 52 grams protein, Sodium 1.5 milligram of sodium
CUMIN-CORIANDER PORK RUB
A slightly spicy rub that is great on pork. It would also flavor beef well and makes a good gift, too!
Provided by TYRIX16
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 16
Number Of Ingredients 7
Steps:
- Combine the kosher salt, coriander, cumin, chili powder, paprika, allspice, and black pepper in a bowl and mix thoroughly. Store in an airtight container at room temperature until ready to use.
- To use, rub 1 tablespoon per serving onto the meat of your choice before grilling or cooking as desired.
Nutrition Facts : Calories 20.2 calories, Carbohydrate 3 g, Fat 1.1 g, Fiber 1.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 744.4 mg, Sugar 0.2 g
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SPICY SIRLOIN STEAK | THE CURRY GUY
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Servings 4Total Time 30 minsEstimated Reading Time 3 mins
- Heat the oil over high heat until it is almost smoking. It needs to be quite hot. Add the mustard seeds. They should be begin to pop immediately. When they do, throw in the cumin and coriander seeds followed immediately with the chopped onion. The onion will help cool your pan down. Reduce the heat and sauté the onion for about five minutes until soft and translucent.
- Now add the chopped garlic, salt and chilli powder. You may need to season with a little more salt to taste later but this salt is used to help release some of the moisture from the onion into the marinade.
- Let the garlic sizzle for about 40 seconds and then remove the pan from the heat. Allow this mixture to cool and then blend into a smooth paste. Add the lime juice and pour it all over the steaks.
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