Cumin Steak

I could write poetry about my love for a good steak. Followed by a novel on my love for cumin steak.

A well cooked medium rare steak is a thing of absolute beauty. The only thing better would be medium rare rack of lamb. For cumin steak I prefer a leaner steak like a flat iron or skirt steak. They’re lean, tender, and juicy, but the best part is that you don’t miss out on the flavor that you would if you’d put a dry rub on a perfectly aged rib-eye. For those dry aged steaks I prefer just a bit of butter, garlic, and rosemary. That said, you can use any cut of meat you’d like. I’ve used this dry rub for chicken, lamb, goat, and beef. For serving meat as is, or in tacos, salads, even kabobs.

What I love about this dry rub is just how simplistic it is. You don’t have to prepare it before hand or worry about letting the meat marinate. You slap it on and grill right away. The cumin really adds a deep aromatic spiciness to the beef, which is perfectly complimented and cooled down by the cilantro in the cilantro garlic sauce.

Fun fact #73: Cumin ‘seeds’ are actually the small dried fruits of the plant. Who knew. Regardless of which part of the plant it is, I love the flavor of cumin. I use entirely too much of it in my day to day cooking.

My favorite fact #1: The notion that Hindus aren’t supposed to eat beef is not true. It’s actually more than a century of theological perversion and evolution. Cattle was prized for it’s ability to till fields, milk, dung, and eventually hide, making it a golden goose – not some weird god creature. Yes, one of us grew up with a religious scholar in the house and will fight you on it.

Need a couple more dinner ideas? Try these:

Cumin Steak

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Course: Main CoursesCuisine: PunjabiDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

14

minutes

24

minutes

Cook Mode

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Ingredients

• Cilantro Garlic Sauce

• 1.5 tbsp cumin, ground

• 1 tsp salt

• 1 tsp black pepper

• 2 lbs flat iron steak

• Butter, for grilling

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Equipment/Specialty Items

• 
  Cumin SeedsCumin Seeds

Directions

• Prep:
• Make your cilantro garlic sauce and refrigerate.
• In a small mixing bowl, combine cumin, salt, and black pepper.
• Trim steak(s).
• Dry Rub:
• Evenly cover each side of the steak(s) with your dry rub.
• Grill:
• Cook to desired temperature. As with most beef, I suggest medium rare and internal temperature of 135 degrees Fahrenheit.
• Serve:
• Serve immediately with your favorite sides and cilantro garlic sauce.

Nutrition Facts

• Serving Size: 1 serving
• Total number of serves: 4
• Calories: 451kcal
• Fat: 28.4g
• Saturated Fat: 11.6g
• Cholesterol: 160mg
• Sodium: 1031mg
• Potassium: 749mg
• Carbohydrates: 2.5g
• Fiber: 0.6g
• Sugar: 0.9g
• Protein: 43.6g
• Vitamin A: 7.8mcg
• Calcium: 38mg
• Iron: 7mg
• Vitamin E: 0.6mg
• Vitamin K: 2.7mcg
• Thiamin: 0.2mg
• Riboflavin: 0.5mg
• Niacin: 7.9mg
• Vitamin B6: 0.9mg
• Vitamin B12: 11.5mcg
• Folate: 7.3mcg
• Pantothenic Acid: 2.2mg
• Phosphorus: 431mg
• Magnesium: 57mg
• Zinc: 16mg
• Selenium: 67.8mcg
• Copper: 0.3mg
• Manganese: 0.2mg

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