Cumin-Rubbed Steak Tacos with Turmeric-Lime Crema
Apr 24, 2012
Cumin is one of my favorite spices. A key ingredient in both Latin-American and Indian cuisines, there's a certain warmth to it and the flavor is bold, but with an earthiness to it. Turmeric, a key ingredient in mustard, doesn't offer up too much flavor on its own, but it does provide a beautiful yellow color to food. Try adding a couple pinches to white or brown rice for a new twist. Food blogger Katie Barszcz of The Small Boston Kitchen shares this recipe in a piece about spring cleaning in your spice cabinet.
- Servings
- 3-4 servings
- Course
- Entree
Ingredients
- 12 flour or corn tortillas
- 3 tbs Cumin Seeds
- 1 tbs Coriander Seeds
- 1 tbs Smoked Paprika
- kosher salt
- 2–12 ounce Strip Steaks
- vegetable oil for the pan
- cilantro sprigs to garnish (optional)
Instructions
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Start by heating a skillet over medium heat and toast each corn tortilla on both sides. Set aside.
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With the skillet still warm, toast the cumin, coriander and paprika for a couple of minutes, just until the spices become fragrant. Immediately remove from heat and let the spices cool.
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Grind spices in a coffee grinder and then rub evenly over the steaks. Season well with salt.
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Heat a cast iron skillet or other heavy pan with enough vegetable oil to completely cover the bottom of the pan. Once the oil is very hot, add the steaks to the pan.
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Cook about 5-6 minutes each side, flipping them only once, to achieve medium-rare. Cook an additional couple of minutes for more doneness.
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Once the meat has cooked to desired temperature, remove from skillet and set aside to rest, at least 10 minutes.
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While steak is resting, assemble the Turmeric-Lime Crema (recipe follows) and set aside. Slice steak into thin strips, working against the grain.
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To assemble, spread a tablespoon or so of crema onto each taco.
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Top with steak and garnish with a single cilantro leaf. Serve immediately.