Spice-Crusted Steak with Cilantro Sauce

From Margaret Howard’s All Fired Up – a book of GREAT grilling recipes.



Spice Crust and Steak:

  • 1 tbsp each:     coriander seeds, cumin seeds, and fennel seeds
  • 1 tsp                coarse salt
  • ¼ tsp               fresh ground pepper
  • 1-2 lbs             steak (1-inch thick)

Cilantro Sauce:

  •  1 ¼ cup           plain yogurt
  • 3 tbsp              lime juice
  • 2                      cloves garlic, crushed
  • 1 tsp                liquid honey
  • ¼ cup              olive oil
  • 1 cup               loosely packed fresh cilantro leaves, coarsely chopped
  • 1/8 tsp each:   salt and freshly ground pepper


To cook:

For crust:

  • Pulse coriander, cumin, and fennel seeds to a sandy texture. Combine with coarse salt and pepper.
  • Trim excess fat from steak and discard.
  • Press the spices over steak, coating the surface thoroughly to make a crust.  Cover with plastic wrap and refrigerate until ready to grill.


For sauce:

  • Place yogurt in very fine strainer or coffee filter and suspend it over a bowl.
  • Let stand for 20 minutes; discard liquid.
  • In small bowl, combine lime juice, garlic, and honey.
  • Beat in olive oil and then mix in drained yogurt until just blended; stir in cilantro.
  • Season to taste with salt and pepper; cover and chill.


Grill steak to desired stage of doneness; cover steak with foil for 5 minutes.  Slice the steak thinly and serve with cilantro sauce and other grilled vegetables.