- 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
- In a medium skillet, toast the coriander and mustard seeds, peppercorns and fenugreek over moderate heat until fragrant, about 1 minute. Transfer to a work surface to cool. Using the side of a chef's knife, coarsely crush the spices. Put the crushed spices in a bowl and add the garlic, kosher salt, brown sugar and ginger. Rub the mixture onto both sides of the steak and put the meat in a sturdy plastic bag. Refrigerate for at least 18 and up to 24 hours.
- Scrape the seasoning mixture from the steak. Set a large cast-iron skillet over moderate heat for 3 minutes. Raise the heat to moderately high, add the oil and heat until almost smoking. Add the steak and cook until well-browned on the bottom, about 4 minutes. Lower the heat to moderate, turn the steak and cook until browned on the bottom, about 4 more minutes for medium rare. Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the meat across the grain and serve.
The cooked steak can be refrigerated overnight.
A young California Zinfandel with lots of spice and fruit would pair best with this cured steak.