Pastrami-Cured Steak Recipe

Name: Pastrami-Cured Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coriander seeds; 1 tablespoon yellow mustard seeds; 1 tablespoon black peppercorns; 1/2 teaspoon whole fenugreek seeds; 10 garlic cloves, minced; 2 tablespoons kosher salt; 2 tablespoons light brown sugar; 2 teaspoons minced fresh ginger; One 2-pound sirloin steak, about 1 1/4 inches thick; 1 tablespoon vegetable oil

Servings: persons

1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
1 tablespoon black peppercorns
1/2 teaspoon whole fenugreek seeds
10 garlic cloves, minced
2 tablespoons kosher salt
2 tablespoons light brown sugar
2 teaspoons minced fresh ginger
One 2-pound sirloin steak, about 1 1/4 inches thick
1 tablespoon vegetable oil

1
In a medium skillet, toast the coriander and mustard seeds, peppercorns and fenugreek over moderate heat until fragrant, about 1 minute.
2
Transfer to a work surface to cool.
3
Using the side of a chef's knife, coarsely crush the spices.
4
Put the crushed spices in a bowl and add the garlic, kosher salt, brown sugar and ginger.
5
Rub the mixture onto both sides of the steak and put the meat in a sturdy plastic bag.
6
Refrigerate for at least 18 and up to 24 hours.
7
Scrape the seasoning mixture from the steak.
8
Set a large cast-iron skillet over moderate heat for 3 minutes.
9
Raise the heat to moderately high, add the oil and heat until almost smoking.
10
Add the steak and cook until well-browned on the bottom, about 4 minutes.
11
Lower the heat to moderate, turn the steak and cook until browned on the bottom, about 4 more minutes for medium rare.
12
Transfer the steak to a cutting board and let rest for 5 minutes.
13
Thinly slice the meat across the grain and serve.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon coriander seeds, 1 tablespoon yellow mustard seeds, 1 tablespoon black peppercorns, 1/2 teaspoon whole fenugreek seeds, and more.

Yes, Pastrami-Cured Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pastrami-Cured Steak

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