Seared Cumin-Dusted Sirloin
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Credit: Jeffrey Baird, Chef/Owner, Avenue 805, Richmond, Va.
The National Culinary Review, June 2010
Ingredients
1 T. cumin powder
Pinch of salt
Pinch of pepper
10 oz. sirloin steak
1 T. olive oil blend
Micro greens, for garnish
Salsa (recipe follows)
Crème Fraîche (recipe follows)
Salsa
3 ripe Roma tomatoes, finely diced
¼ cup red onion, finely diced
1 T. finely diced jalapeño
2 t. minced garlic
Freshly squeezed juice from 2 limes
1 t. finely minced fresh cilantro
¼ cup fire-roasted red or yellow peppers
Salt and pepper, to taste
Crème Fraîche
1 cup heavy cream
1 T. buttermilk or juice from 1 freshly squeezed lemon
Instructions
1. Combine cumin powder, salt and pepper in small ramekin; mix. Lightly dust both sides of sirloin; let sit 10 minutes.
2. Heat cast-iron skillet on high. Once skillet has reached temperature, pour in olive oil blend; swirl to coat bottom of skillet. After oil is heated (about 30 seconds), place steak in skillet. Cook steak to desired temperature. (If medium temperature is desired, finishing steak in oven will keep crust from charring.) Let steak rest for 5 minutes before serving.
3. Slice steak on bias; fan over starch of choice. Top with 2 T. salsa; drizzle with crème fraîche. Garnish with micro greens.
Salsa
Method: Two hours before service, combine tomato, onion, jalapeño, garlic, lime juice, cilantro, peppers and salt and pepper. Refrigerate.
Crème Fraîche
Method: In airtight container, combine cream and buttermilk or lemon juice; mix. Seal container; let sit at room temperature for 24 hours. Use or refrigerate.
Yield
1 serving
Tags
Beef, Main Dish, The National Culinary Review
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