Spice-rubbed steak with baked potatoes
Nutrition Info.(per serve)
4 potatoes, scrubbed clean
1 teaspoon coriandercilantroX seeds
2 teaspoons sesame seeds
1/4 teaspoon cinnamon
pinch dried chilli flakes
1 teaspoon cumin
4 x 125g lean sirloin steaks, fat trimmed
olive oil spray
140g (4 cups) mixed salad leaves
200g cherry tomatoes, halved
1 tablespoon olive oil
2 teaspoons balsamic vinegar
coriandercilantroX leaves, to serve
Total fat 17g
Saturated fat 5g
Dietary fibre 3g
1 Prick each potato with a fork 8 times and place evenly around the edge of a microwave turntable. Microwave on high for 5 minutes. Set aside until cool enough to handle, then wrap each potato in foil.
2 Heat barbecue hotplate to a high heat. Place potatoes on grill and cook for 20 minutes, turning halfway through the cooking time, or until they are tender and lightly charred.
3 Meanwhile, place coriander and sesame seeds in a small frying pan over a medium heat. Cook, stirring for 30 seconds, or until fragrant. Transfer to a mortar and pestle and pound until finely crushed. Add cinnamon, chilli flakes and cumin, and stir to combine. Sprinkle spice mixture evenly over steaks and spray lightly with olive oil.
4 Barbecue steaks for 2-3 minutes each side for medium, or until done to your liking. Transfer meat to a plate, cover loosely with foil and set aside to rest for 3 minutes. Meanwhile combine salad leaves, tomatoes, olive oil and balsamic vinegar in a large salad bowl and toss gently.
5 Serve steaks with baked potatoes and salad. Sprinkle potato with coriander.
Make it gluten free: Check spices are gluten free.