THE CUMIN-CHARRED SLABS

(Our Play on Cumin Crusted Steak)

THE CUMIN-CHARRED SLABS

Ingredients: 500g Ribeye or Sirloin steak (whole), 1 tbsp Cumin seeds (crushed), 1 tsp Black pepper, 1 tsp Salt, 2 tbsp Olive oil, 1 tbsp Honey, Fresh Lime, Raw Chimichurri...

Ingredients

  • 500g Ribeye or Sirloin steak (whole)
  • 1 tbsp Cumin seeds (crushed)
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 2 tbsp Olive oil
  • 1 tbsp Honey
  • Fresh Lime
  • Raw Chimichurri

Cooking Method

  1. The Coat Rub the steak with oil and the heavy cumin-pepper crust; add a tiny 5ml splash of water to ensure the seeds stick.
  2. The Scorch Grill on maximum heat for 3 minutes per side until the edges are blackened and charred.
  3. The Bloom Whisk honey and a 10ml splash of water; brush over the hot meat immediately after removing from heat.
  4. The Rest Let the steak sit for 10 minutes; then slice against the grain.
  5. The Final Flourish Serve with fresh raw lime juice and a hit of chimichurri.

Cuisine: Mexican

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