Here is another example of the technique of rubbing steak with a dry marinade to enhance its natural flavor. In this case, the mixture of toasted cumin, oregano, and black pepper lends the sirloin a hint of the outdoors and open range, giving a sense of the essence that lies behind the tradition and origin of many southwestern dishes.
The chorizo used in the rustic potato hash in this recipe refers to the hard Spanish-style sausage rather than the crumbly, piquant Mexican-style chorizo sausage. The Cajun-style andouille sausage is a good substitute.
The visually striking sauce catches the eye, while the unexpected combination of chiles and ginger that it contains intrigues the palate.
- For Spice Rub and Steaks:
- 3 tablespoons cumin seeds
- 2 tablespoons dried oregano
- 1/2 tablespoons black peppercorns
- 1/2 teaspoon salt
- 4 top sirloin steaks, about 10 ounces each
- 1 tablespoon olive oil
- For the Tomato Sauce:
- 1 pound yellow tomatoes, chopped
- 3 cloves garlic, roasted
- 2 teaspoons chopped ginger
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 2 teaspoons store-bought habanero chile sauce
- 2 teaspoons pureed canned chipotle chiles
- 1 1/2 tablespoons fresh lime juice
- For the Hash:
- 1 pound new potatoes, quartered
- 8 ounces hard Spanish-style chorizo or andouille sausages
- 1 tablespoon olive oil
- 2 shallots, minced
- 1 garlic clove, minced
- 1/2 cup sun-dried tomatoes packed in oil, drained
- 1 teaspoon chopped fresh marjoram
- 1 teaspoon sherry vinegar (optional)
4 sprigs cilantro, for garnish
FOR THE SPICE RUB:
Combine the cumin, oregano, peppercorns and salt in a dry skillet and toast over medium heat for about 2 minutes, until fragrant. Transfer the mixture to a spice grinder and pulse until finely ground. Massage the spice mixture into the steaks, transfer to a platter, cover with plastic wrap, and let sit at room temperature for 30 minutes.
FOR THE TOMATO SAUCE:
Place all the ingredients in a food processor or blender and puree until smooth. Transfer to a saucepan, heat through, and keep warm.
PREPARE GRILL: Or, alternatively, the steaks can be broiled.
FOR THE CHORIZO POTATO HASH:
Bring a saucepan of salted water to a boil. Add the potatoes and blanch for 5 minutes. Drain and set aside.
Quarter the chorizo by cutting in half lengthwise and then in half crosswise. Heat the oil in a large, heavy skillet. Add the sausage and sauté over medium heat for 2 to 3 minutes, until it begins to render a little fat. Add the shallots, garlic, and sun-dried tomatoes, and sauté for 1 minute. Add the potatoes and combine the mixture thoroughly. Sauté about 3 minutes longer, or until the potatoes are tender. Stir in the marjoram, vinegar, and salt, and cover to keep warm.
FOR THE STEAKS:
Rub the steaks lightly with the oil to prevent them from sticking to the grill, and lightly oil the rack of the grill. Place the steaks over a medium-high fire and grill for about 5 minutes per side for medium-rare or about 6 to 7 minutes per side for medium. Be careful not to have a high flame or the rub will easily burn.
Place the hash at the top of warm serving plates. Lean the steaks against the hash and drizzle the sauce around the steaks. Garnish with a cilantro sprig and serve immediately.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
851 calories; 45g total fat; 223mg cholesterol; 1381mg sodium; 31g carbohydrates; 5g fiber; 80g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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