Cumin Rubbed Sirloin with Basil Roasted Potatoes
Saturday night dinner is usually a bit more of a splurge, as we figure we are replacing going out to dinner. Even if we cook something fancy (like steak), it’s still cheaper than eating out. And honestly, this steak was better than anything I’ve ever had at the Outback.
This is our recipe. Simple but delicious. If you don’t know how to cook a good steak, go watch Good Eats with Alton Brown. That guy knows his stuff.
Cumin Rubbed Sirloin
Ingredients
Sirloin or Ribeye Steak (approx. 1″ thick)
Cumin
Kosher Salt
PepperDirections
Preheat oven to 400 degrees F.Pat steak dry with paper towels. Sprinkle generously with salt, cumin, and freshly ground black pepper on both sides.
Preheat a cast iron grill pan over medium high heat. Sear steaks for approximately 4 minutes per side (turn steaks 45 degrees after 2 minutes to get nice grill marks). Finish steaks in the oven for an additional 4-8 minutes, depending on thickness of steaks and desired doneness.
Wrap steaks in foil and let rest at least 5 minutes before serving.
Basil Roasted Potatoes
These are a staple in our kitchen. Delicious and tender, they go with just about anything. A great side dish. Also very versatile, try adding other herbs such as oregano, parsley, or rosemary, garlic, or other veggies to mix it up.
Ingredients
Yukon Gold Potatoes, diced into 3/4″ wedges (bite sized)
Olive Oil
Kosher Salt
Pepper
Garlic Powder
Fresh Basil, chopped
Yellow Onion, chopped (optional)Directions
Preheat oven to 400 degrees F. Spray glass baking dish with nonstick spray or lightly coat with olive oil. Place potato wedges in pan and drizzle generously with olive oil. Season with salt, pepper, and garlic powder to taste. Sprinkle with chopped basil and onions. Toss.Roast for approximately 20 minutes, stirring occasionally, until fork tender. Bigger pieces will take longer to cook.
5 Responses to “Cumin Rubbed Sirloin with Basil Roasted Potatoes”
Hello, Love and Olive Oil,
Feb 18, 2007 | ReplyThis recipe sounds vaugely familiar, only a little different, with the addition of the basil, like some potatoes that Taylor used to make ….
sound familiar…. and yummy… we make these ( and now will add the basil) and we always call them “Taylor’s famous potatoes”….we need to get Kosher salt also….
hello again,,,
Feb 18, 2007 | Replythis is the coolest thing that i have seen in a very long time… you two never cease to amaze me… we can all throw out all our gazillion cook books… or just leave them on the shelf so they look good,,,, i will heretoforward Like that word,,, non word,, check out love and olive oil for my cooking pleasure…. i don’t have an oven currently…. can all these recipes be done in a toaster oven…hahah… it is actually also a convection oven… any way…. i do know what a blog is… keep up the good work and i plan to start trying these great recipes…
I love Love and Olive Oil!!! What a great new blog. I’ll be sure to check in every single day and try to learn from you and Taylor. :o) Everything looks so yummy and I’m getting hungry…
Feb 18, 2007 | ReplyI am so impressed with the photographs of your recipes. The food looks so tempting and fresh and the colors are amazing.
Feb 19, 2007 | ReplyI just can’t figure out how a full time college student and a working guy can find time to plan, shop for and prepare such gourmet meals, not to mention photograph them for this great new blog. I just might have to motivate my semi-retired self to try some of these great new recipes!