When having friends over for dinner, I always try to make something new and interesting. But nothing TOO new and interesting – I’m not trying for something that will scare people off! I leave those experimental dishes for me and John, since we always like to try new things!
So, I knew I wanted to make a steak, but which recipe to choose? I had just finished reading my new Food & Wine magazine, and they had a fantastic-sounding steak recipe in the February issue. It was originally for a different cut of meat, but since I had sirloin steaks, I went with those. I think it would work on any cut of steak, really.
These were fantastic! I highly recommend this recipe – so easy, and so flavorful! We made the rub the night before, and all we had to do for dinner was rub the mixture on and cook the steaks. Easy and tasty! Enjoy!
Adapted from Food & Wine, Feb 2014
1/4 cup coarsely ground pepper
2 tablespoons ground coriander
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons sweet paprika
1 teaspoon dry mustard powder
1 teaspoon onion powder
1 teaspoon garlic powder
Two 1 1/4-pound, sirloin steaks, trimmed
spray canola oil (I used my misto)
2. Season the steaks with salt. Spritz a large skillet with cooking spray, and let the pan get hot. Add the steaks and cook over moderate heat, turning once, until medium-rare, 6 to 7 minutes per side. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steaks into 3 equal pieces and serve.
Make Ahead The spice rub can be stored in an airtight container for up to 1 month.
Total Fat: 8.1 g
Cholesterol: 79.3 mg
Sodium: 164.0 mg
Total Carbs: 5.8 g
Dietary Fiber: 2.2 g
Protein: 42.4 g