Now that you've built up your spice cabinet a little bit, you can change up the flavors on your proteins. This combination will bring a great flavorful component to your steak.
- 1 6-oz. skirt steak
- 1 T. cumin
- 1 T. cayenne
- 1 T. coriander
- 1 garlic clove, minced
- handful of greens
- 4-6 asparagus stems, sliced very thinly
- 1 scallion, sliced thinly
- 1 T. dijon mustard
- 1 T. red wine vinegar
- olive oil
Combine the garlic, cumin, cayenne, and coriander. Drizzle in a little bit of olive oil and season with salt and pepper. Rub it thoroughly onto all sides of the steak. Refrigerate for at least an hour and up to overnight.
When you're ready to cook, let the steak come up to room temperature.
Heat a pan or grill pan. Drizzle with some olive oil and put the steak on the grill. Cook for 4-5 minutes per side for medium rare.
While the steak cooks, whisk together the mustard and vinegar. Slowly whisk in another T. of olive oil and season with salt and pepper. Toss the greens in half of the dressing and place in the center of a plate.
Let the steak rest for at least five minutes before slicing it against the grain. Plate the steak on top of the greens. Toss the asparagus and scallions in the rest of the vinaigrette. Top the steak with the asparagus.