Spice-rubbed steak with baked potatoes
(at time of publication)
- 4 potatoes, scrubbed clean
- 1 teaspoon coriandercilantroX seeds
- 2 teaspoons sesame seeds
- ¼ teaspoon cinnamon
- pinch dried chilli flakes
- 1 teaspoon cumin
- 4 x 125g lean sirloin steaks, fat trimmed
- olive oil spray
- 140g (4 cups) mixed salad leaves
- 200g cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- coriandercilantroX leaves, to serve
1 Prick each potato with a fork 8 times and place evenly around the edge of a microwave turntable. Microwave on high for 5 minutes. Set aside until cool enough to handle, then wrap each potato in foil.
2 Heat barbecue hotplate to a high heat. Place potatoes on grill and cook for 20 minutes, turning halfway through the cooking time, or until they are tender and lightly charred.
3 Meanwhile, place coriander and sesame seeds in a small frying pan over a medium heat. Cook, stirring for 30 seconds, or until fragrant. Transfer to a mortar and pestle and pound until finely crushed. Add cinnamon, chilli flakes and cumin, and stir to combine. Sprinkle spice mixture evenly over steaks and spray lightly with olive oil.
4 Barbecue steaks for 2-3 minutes each side for medium, or until done to your liking. Transfer meat to a plate, cover loosely with foil and set aside to rest for 3 minutes. Meanwhile combine salad leaves, tomatoes, olive oil and balsamic vinegar in a large salad bowl and toss gently.
5 Serve steaks with baked potatoes and salad. Sprinkle potato with coriander.
Make it gluten free: Check spices are gluten free.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 5g
Dietary fibre 3g
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