• The Steak

  • 3 tablespoons coriander seeds

  • 3 tablespoons cumin seeds

  • 5 Cloves Garlic peeled and minced into a paste

  • 1.5 cups Olive Oil

  • Hot sauce

  • 2 tablespoons Mustard

  • Salt

  • 1 lb flank Steak

  • The Dressing

  • 0.25 cup Salsa

  • 0.5 Lime juiced

  • 2 tablespoons Olive Oil

  • Salt & Pepper

  • The Salad

  • 4 large handfuls baby greens washed and dried

  • 1 cup coriander leaf

  • 1 red pepper diced

  • 1 cup grated cheddar cheese


  • The Steak:

  • 1.

    Grind coriander and cumin seed in a spice grinder, coffee grinder or mortar and pestle and place in a medium sized bowl.

  • 2.

    Add garlic, oil, hot sauce and mustard and stir.

  • 3.

    Place the steak into a resealable freezer bag and pour in the marinade.

  • 4.

    Seal and rub the marinade into the meat, making sure it’s well coated. Put in fridge for at least 1 hour, or as long as overnight.

  • 5.

    Heat a large cast iron skillet over medium-high heat.

  • 6.

    Turn and sear on other side for 5 minutes more, or until steak is medium rare.

  • 7.

    Let the steak rest for 5 minutes, and then slice thinly across the grain of the meat.

  • The Dressing:

  • 1.

    Place salad dressing ingredients into the bottom of a salad bowl and whisk together.

  • The Salad:

  • 1.

    Add greens, cilantro, red pepper, grated cheese, and flank steak to the salad bowl. Toss well and serve.

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