Proudly presenting my original Spicy Steak Recipe. It’s loaded with the exotic flavours of a very simple, yet stunning spice mixture. Just rub the steak with the mixture, then pan-fry until a dark golden crust forms on the outside. Slice thinly to reveal the juicy inside, and serve with a couscous salad.
This recipe was originally called Middle Eastern Style Steak, but l have since added a couple of Asian ingredients, namely soy sauce and sesame oil which add another dimension to the flavour.
So, Spicy Steak it is!
While the preparation and cooking of the steak is super easy, l’ve added a couple of tips below to ensure maximum success!
The Meat: For a quick meat- eaters meal that has serious flavour, l use skirt steak. Skirt steak is easy to spot because it’s a long, thin cut of meat.
The way to cook skirt steak is quickly over high heat. Being such a thin cut of meat, it’s best eaten rare or medium rare. And because skirt steak takes so well to marinades or rubs, it doesn’t take long for all those flavours to infuse into the meat. Perfect!
The Spices: Your spices must be fresh. If you’ve had jars of spices sitting in your cupboard for awhile, please check the expiry date.
Secondly, do the smell test. If you don’t get a strong aroma, then it might be time to head to the supermarket. Fresh spices make a HUGE difference to the flavour of a dish.
My recipe also provides you with the option of either using whole seeds or ground spices. More powder is created by grinding your own, so l have adjusted the quantities of whole seeds and ground spice to account for this.
Grinding your spices requires a little more effort, but it means that you’ll get a more rustic looking crust on the outside. You will still get those exotic flavours with ground spices.
A beautiful variation to your usual steak, and it only takes minutes to make.
Preparation Time: 5 – 8 mins
Cooking Time: 4 mins
Servings: 2 – 3
- 500 g / 1 lb skirt steak (1 piece) (note 1)
Spice Mixture (notes 2 & 3)
- 1 tbsp cumin seeds (or 1 3/4 tbsp ground cumin)
- 1 tbsp coriander seeds (or 1 3/4 tbsp ground coriander)
- 1/2 tsp black peppercorns (or 3/4 tsp black pepper)
- 1 tsp chili flakes
- 1 1/2 tsp sugar
- 2 tsp soy sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil plus 1- 2 tsps extra for pan-frying
- a sprinkling of salt (after cooking)
- If using ground spices go to step 3. Place the cumin and coriander seeds in a small frypan and toast over medium – low heat. Toast until aromatic and you can hear them popping (2 minutes).
- Place toasted seeds, peppercorns and chili flakes in a mortar and pestle or a spice grinder. Grind until fine but not powdery.
- Place spices, sugar, soy sauce, sesame oil and vegetable oil in a small bowl. Combine to form a paste.
- Coat the skirt steak with the mixture. Turn over and coat the other side. Refrigerate for 20 mins. It really doesn’t take long for those flavours to infuse.
- Heat 1- 2 tsp of oil in a medium – large frypan over high heat. Place the steak in the pan and cook for 2 mins per side for a 1 – 1.5 cm / 1/2″ thick steak (note 4).
- Cut the steak into 1 cm / 1/2″ slices. Serve with wedges of lemon and a sprinkling of salt. I served my steak with a couscous salad.
- l buy my skirt steak from a regular butcher or an Asian butcher as I have difficulty finding it in my local supermarket.
- I was in two minds as to whether l should call my spice mixture a marinade or a rub. Technically, a rub doesn’t have liquid and a marinade does, usually vinegar, citrus or alcohol. I’m somewhere in the middle, so spice mixture will do.
- The spice mixture does have heat, so you may wish to cut back a little on the chili and/or black pepper.
- Skirt steak is best eaten rare or medium rare. Depending on the thickness of your steak, you might have to adjust the cooking time slightly.