Steak Strip Appetizer with Dukkah Spice
- 1/2 cup Sesame Seeds
- 1/2 cup Slivered Almonds
- 1 tbsp Coriander Seeds
- 1 tbsp Fennel Seeds
- 1/4 tbsp Cumin Seeds
- 1/2 tsp Rock Salt
- 1/2 tsp Black Pepper, freshly ground
- 1 tbsp Dried Marjoram
- 1 Large Ribeye
- Freshly Ground Pepper
- Garlic Powder
Directions for the Dukkah:
Roast the sesame seeds in a dry pan until light brown over medium low heat, stirring continuously. Put into mixing bowl.
Roast the almonds in a dry pan until light brown over medium low heat, stirring continuously. Add the coriander, fennel and cumin seeds and toast for 30 seconds. Let cool, then put into a food processor with the salt and pepper and process until rough. The pieces of almond should be about 1/8” across.
Mix into the toasted sesame seeds and marjoram. You can sprinkle the steak strips with dukkah or serve in s separate bowl. Makes about 1 cup—about 8-12 servings. Use for topping grilled meats, chicken or fish or to top bread dipped in olive oil.
Directions for the Steak Strips:
Cut the fat off the steak and slice against the grain into 1/8” strips. Pat dry with paper towels. Sprinkle both sides with salt, pepper and garlic powder. Grill (0r broil) until seared on the outside but still rare inside. Serve immediately with dukkah and the 2010 Westerly Cabernet Sauvignon.
– recipe and photo courtesy Tama Takahashi