We get a lot of personal and email requests for quick week night meals. This is an easy meat recipe that is a crowd pleaser. The spiced drizzle can be made days in advance and used on chicken, potatoes, or on any vegetable that needs an extra zing.
For the drizzle:
8 tablespoons unsalted margarine (1 stick), at room temperature
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
For the steaks:
6 (6 ounces each) minute steaks, or skirt steaks
1 tablespoon olive oil
kosher salt and pepper to taste
For the drizzle: Using a rubber spatula or wooden spoon, mix margarine in a bowl until it is softened and very spreadable. Add all other ingredients, and mix until thoroughly combined. Place spiced margarine in the middle of a piece of plastic wrap, shape it into a log, wrap it up, and twist the ends of the plastic to close. Place in the refrigerator until firm, at least 30 minutes and up to one week.
For the steaks: Pat steaks dry with paper towels, coat with olive oil, and set aside to come to room temperature, at least 5 minutes. Heat a large skillet or large frying pan over medium-high heat until hot but not smoking, about 3 minutes. Place steaks in pan and cook, undisturbed so they can get well-browned, about 5 minutes per side for medium-rare. Remove steaks to rest, do not cut them or the juices will run out and the steaks will get dry. Slice the spiced margarine into disks, about ¼ inch thick. Place the disks on top of each piece of steak and allow it to melt on top of the meat. Serve.
Thanks for the great weeknight recipe! Will try it tonight!