Rare Spice-Rubbed Steak
- 10m Prep Time
- 8m Cook Time
- 21m Ready In
A spicy twist on classic Steak Fiorentina, featuring a cumin-paprika crust and served with a simple lemon rocket salad.
Ingredients
- 29.6 ml ground cumin
- 9.86 ml salt
- 9.86 ml garlic salt
- 29.6 ml paprika
- 4.93 ml ground black pepper
- 4 sirloin steaks
- 14.8 ml vegetable oil
- 80 g rocket/arugula leaves
- 0.25 lemon juiced
- olive oil for drizzling
- 2.46 ml sea salt
Nutrition (per serving, estimated)
Estimated based off 6 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 26.6 mg
- Iron: 1.79 mg
- Magnesium: 16.4 mg
- Phosphorus: 27.3 mg
- Potassium: 204 mg
- Zinc: 0.35 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml ground cumin
- 9.86 ml salt
- 9.86 ml garlic salt
- 29.6 ml paprika
- 4.93 ml ground black pepper
- 4 sirloin steaks
- 14.8 ml vegetable oil
- 80 g rocket/arugula leaves
- 2.46 ml sea salt
Prepare
- Juice 0.25 lemon
- olive oil, for drizzling
Let's Cook
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Step 1.
Place a large non-stick frying pan over high heat and leave until very hot and almost smoking.
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Step 2.
While the pan is heating, combine 2 tbsp ground cumin, 2 tsp salt, 2 tsp garlic salt, 2 tbsp paprika, and 1 tsp ground black pepper on a plate and stir until well mixed. Brush both sides of the 4 sirloin steaks (at room temperature) with 1 tbsp vegetable oil, then press each steak into the spice mixture to coat both sides.
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Step 3.
Once the pan is hot, add the steaks in batches (do not overcrowd) and cook for 1½–2 minutes per side. Remove steaks from the pan and let rest for 3 minutes, then slice and transfer to serving plates.
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Step 4.
Divide 80g rocket leaves among the serving plates. Drizzle with juice of ¼ lemon and a little olive oil, then sprinkle ½ tsp sea salt over the salad. Serve immediately.