4/5 package (14 oz) (318g)
7 tsp (35mL)
7 tsp (35mL)
4/5 clove (2g)
3 dash (1g)
3 dash (2g)
Ingredient list is scaled but specific measurements (e.g. cook times, pan sizes, etc) in the directions below aren't. The original recipe was for 5 serving(s), scale accordingly (0.8x).
Create dressing by whisking together the oil, lemon juice, garlic, cumin, and salt in a small bowl.
When serving, toss coleslaw with dressing and serve.
1 tbsp (15mL)
Sirloin strip/ steak
32 oz (907g)
Ingredient list is scaled but specific measurements (e.g. cook times, pan sizes, etc) in the directions below aren't. The original recipe was for 4 serving(s), scale accordingly (2x).
Sprinkle some salt and pepper (to taste) on the steak.
Heat a cast iron skillet to scalding hot. Add in the oil (preferably one with a high smoke point) and coat the pan.
Add in the steak (be careful to not get get splattered) and let it sit for 2 minutes.
Use tongs to flip the steak, and let cook 2 more minutes.
At this point, you can flip the steak every 30-60 seconds, until the total cook time has reached 5-6 minutes (longer for thicker or more-well done steaks).
When internal temperature reaches desired level (medium rare: 140F/60C), remove pan from the heat, loosely cover, and let rest for 10 minutes. Serve.