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Grilled Steak and Fingerlings with Herb Salad

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Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

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, teaspoons each
  • Flank steak, lb (750

Method

  1. 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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