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Grilled Steak and Fingerlings with Herb Salad
Preparation info
- Makes
4
Servings - Difficulty
Easy
Appears in
Published 2013
Juicy flank steak, crisp fingerling potatoes, and a crunchy salad all benefit from the versatile cumin, shallot, cilantro, and lemon sauce. The herb-flecked mixture is also great on chicken and fish.
Ingredients
- Cumin seeds and coriander seeds,
2¼ teaspoons - Flank steak,
1½ lb 750
Method
- In a small frying pan over medium heat, toast the cumin and coriander seeds, shaking frequently, until fragrant and starting to brown, about 1 minute. Grind the seeds coarsely in a mortar with a pestle. Place the steak on a baking sheet and brush on both sides with olive oil. Sprinkle with half of the seeds, and then season generously with salt and black pepper.
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