Name: Grilled Steak and Fingerlings with Herb Salad
Yield: Makes 4 Servings
Ingredients: Cumin seeds and coriander seeds, 2¼ teaspoons each; Baby salad greens, 4 oz (120 g) (about 4 cups); Kosher salt and freshly ground black pepper Shallot, 3 tablespoons minced; Fresh lemon juice, 3 tablespoons; Fresh cilantro or flat-leaf parsley, ¼ cup (⅓ oz/10 g) minced; Sweet paprika, 2 teaspoons; Extra-virgin olive oil, ½ cup (4 fl oz/125 ml) plus more as needed; Fingerling potatoes, 1¼ lb (750 g), halved lengthwise and partially cooked; mixed fresh herb leaves, such as cilantro, flat-leaf parsley, and basil, ½ cup (½ oz/15 g); Flank steak, 1½ lb (750 g); Cayenne pepper, ¼ teaspoon

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, 2¼ teaspoons each
Flank steak, 1½ lb (750

Dinner
Gluten-free
Spicy

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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Ingredients

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