One of the great things about writing this blog together is that when one of us is lacking inspiration, the other can pick up the pieces and do things they might not normally do. I am always thankful for this, because there are just some days when I simply cannot get a good photo of the dish to save my life. When this happens, Hayley will get behind the camera and save the day. Sometimes, the opposite scenario will present itself when she is feeling less inspired to write – I will take one for the team and write a blog post. They never seem to measure up to hers, but hey, I try (and am currently trying).
This recipe is an interesting mix of flavors that you might not think to combine otherwise. While I consider myself to be a steak purist (grilled, with a bit of sea salt, please) I do enjoy some more adventurous seasonings on occasion. I wasn’t so sure this one was going to turn out very well, but boy was I wrong! Warm, spicy, rich, smoky flavors just fill your mouth and make this steak sing. This seasoning mixture would definitely rescue a less desirable cut of beef. The sirloin tips we got from US Wellness Meats were, in fact, fantastic on their own – but we figured that they would be a suitable canvas for some experimentation. We love this recipe because, for all of its complexity of flavors, it is still a delight for the palate. Big thanks to US Wellness Meats for another fantastic cut of beef for us to enjoy, here!
- 1/2 lb sirloin tip steaks (1 per person)
- 1/2 tbsp garam masala
- 1 tsp curry powder
- 1 tsp garlic powder
- 1 tsp smoked salt
- 1 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1 tsp red palm oil
- Heat grill to high heat.
- Rinse steaks and pat dry with a paper towel.
- Rub palm oil over steaks
- Combine garam masala, curry, garlic, smoked salt, pepper, and cayenne in a small mixing bowl.
- Sprinkle spice mixture over steaks, and lightly rub into the steaks to evenly coat both sides.
- Cook steaks for 4-5 minutes per side, flipping once.
- Serve with a garnish of cilantro.
As always, enjoy.