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Southwest Peppercorn Grilled Sirloin Steak

Source of Recipe

From "A Return to Family Picnics" by Russell Cronkite


Recipe Introduction

"I'm a big fan of highly seasoned grilled steaks, and one of the ways I like them best is served in a chilled salad or thinly sliced alongside marinated vegetables. In fact, often after grilling, I like to take a cut of marinated steak and grill it off for the express purpose of serving it in a summer meal or taking along on a picnic."

List of Ingredients

â—¦ 1 tablespoon cumin seeds
â—¦ 1 tablespoon whole black peppercorns
â—¦ 1 teaspoon granulated garlic
â—¦ 1 tablespoon dried oregano
â—¦ 1 tablespoon chili powder
â—¦ 1 tablespoon coarse salt
â—¦ One 1 ½- to 2-pound sirloin steak, cut 1 ½ inches thick
â—¦ Olive oil, for brushing


Recipe

Prepare the rub:
Use a mortar and pestle to crush the cumin seeds and peppercorns. Combine with the granulated garlic, oregano, chili powder, and salt. Rub the spices thoroughly into the surface of the steak and allow it to stand at room temperature for 20 minutes before grilling.

Grill the steak:
Brush the meat and the grill liberally with olive oil. Grill the steak directly over medium heat until the outside is seared and the middle is cooked to desired doneness, 8 to 10 minutes each side for medium-rare. Allow the steak to cool to room temperature, then wrap tightly in plastic wrap and transfer to the refrigerator.

Present the steak:
Place the steak on a clean dry cutting board and use a sharp knife to thinly slice on the diagonal. Arrange the slices decoratively on a serving platter.

Makes 6 servings