This deceptively simple yet decadent dinner shines with natural flavors and textures to please even the most jaded of palates. Cracked spices lend a fragrant air to a high-quality, perfectly cooked steak, while the minimalist salad delivers maximum flavor with just four key ingredients.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
For the Steaks:
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 2 grass-fed sirloin steaks, room temperature
- 1 tsp avocado oil
- Flaked sea salt, to taste
- Freshly ground black pepper, to taste
For the Salad:
- 3-1/2 oz arugula
- 1 tsp olive oil
- 2 fresh, ripe figs, sliced
- 20 Kalamata olives, pitted
- 2 TBSP pignolias (pine nuts), toasted
- Balsamic vinegar, to taste
- Sea salt, to taste
- To a mortar and pestle, add the coriander seeds and cumin seeds. Crush them lightly with the pestle, enough to break open the seeds but not enough to turn them into a powder.
- Heat a large skillet over medium-high heat. Rub each steak with the avocado oil and season both sides with a sprinkle of sea salt and black pepper. Place steaks in the hot skillet and cook for 2-4 minutes per side, depending on desired doneness. (2 minutes on each side for rare, 3 for medium, or 4 for well done. Timings will vary with meat thickness and temperature.) Once you’ve flipped the steaks to the second side, sprinkle them with the cracked spices. When done, remove the steaks from the pan and allow them to rest for 5 minutes before serving.
- Meanwhile, in a medium bowl, add the arugula, olive oil, figs, olives, pine nuts, and a pinch of salt. Right before serving, add a splash of balsamic vinegar and toss gently to coat.
- Serve the steaks with the salad and enjoy!