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.
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
SLOW-COOKER PEPPER STEAK
Very tender and flavorful, this recipe is one of our family's favorites. It's great to make ahead of time in the slow cooker and then serve over rice, egg noodles, or chow mein.
Provided by MJWAGNER68
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 4h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
- Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
- Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 11.7 g, Cholesterol 65.4 mg, Fat 15.8 g, Fiber 1.9 g, Protein 28.2 g, SaturatedFat 4.5 g, Sodium 1188.6 mg, Sugar 5.3 g
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- 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.
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