It may be a touch early in the year for this dish but I got a real craving for this earthy yet refreshing combination. The citrussy crackle of coriander with the deep earthiness of cumin can’t be beat when matched with a full-on red meat like this rump steak. Couple it with a refreshing and zingy salad and you’ve got something I could eat every day. This is a steak that should definitely be on the rare side, for succulence and fresh flesh flavours. Try and match it with a herby and peppery leaf mix for a very satisfying combination.
Cumin and coriander steak salad:
300g rump steak
1 tablespoon coriander seeds
1 tablespoon cumin seeds
For the salad:
1 tablespoon rapeseed oil
3 tablespoons rice wine vinegar
1 tablespoon red wine vinegar
Dash of soy sauce
- Heat a griddle pan to dead hot. Pound the seeds together with a couple of black peppercorns in a pestle and mortar until crumbly (but not dust). Sprinkle this mixture over both sides of the steak and press in with your fingers.
- Lay the steak on the pan and allow to cook, unmoved, for 2 – 3 mins. (At this point I like to turn 45 degrees ish for a criss-cross pattern). Turn over and cook for another 2 -3 mins, or until browned but with plenty of give when pressed with a finger.
- Remove the steak to a hot plate to rest while you make the salad dressing. Whisk all the liquid ingredients together and toss with mixed leaves.
- Sprinkle sea salt over the steak and lay on the salad leaves. Dribble any remaining dressing over the lot.