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
Sirloin or Ribeye Steak (approx. 1″ thick)
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.
Yukon Gold Potatoes, diced into 3/4″ wedges (bite sized)
Fresh Basil, chopped
Yellow Onion, chopped (optional)
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.