Crusted Sirloin Steaks with Kale Salad
- Serves: 4
- Prep time: 10 mins
- Cook time: 10 mins
- Method: Grill
Ingredients
- 4 x 250g sirloin steaks, thickly cut
- 2 tbsp cracked black pepper
- 2 tbsp coriander seeds
- 1 tbsp sweet paprika
- 1 tbsp whole fennel seeds
- 1 tsp allspice
- 1 tsp cumin seeds
- 2 tbsp dried thyme leaves
- Salt to taste
- 200g kale, shredded
- 4 radishes, thinly sliced
- ½ cups currents
- ½ cup pine nuts, lightly toasted
- Juice ½ a lemon
- Zest of 1 lemon
- 1 tbsp olive oil
- 2 tbsp tahini
- 2 tsp pomegranate molasses
Instructions
- Toast all the spices in a pan on medium for 1 minute, stirring constantly.
- Grind the spices with a mortar and pestle. Season the steaks with salt and press the spice rub on all sides of the beef.
- Heat the grill to high and cook the steaks 3-4 minutes each side or cooked to your liking. Set aside and allow to rest for 5 minutes before serving.
- Meanwhile, combine kale, radish, currents, pine nuts, lemon juice and zest, oil, tahini and season. Mix well and drizzle with pomegranate molasses.
Tips
- Heating the grill on high will make sure that the spice rub remains well coated on the outside and seals for a delicious result when cooking.
- Pomegranate molasses is a syrup that is great for sauces, marinades or dressings.