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Wine Pairing: Rex Goliath Cabernet Sauvignon
Spices: Preheat oven to 400°F. Mix the garlic, olive oil and salt together in a flat cake pan. Measure out the cumin, coriander and peppercorns into the base of a spice grinder. Grind them together to a powder. Pour ground spices into the pan with the garlic paste and add the paprika, cinnamon and cloves. Stir to combine with a fork.
Prepare the Steak: Trim the steak of silver skin, leaving most of the fat. Rub the steak with the spice mixture. (Wash your hands thoroughly right afterwards).
Toasted Pumpkin Seed Pesto: Put pepitas, garlic, cilantro, parsley, cinnamon, lime juice, olive oil and salt in the bowl of a food processor. Puree until smooth. Transfer to a bowl for serving.
Grill: Preheat grill (or if cooking inside, a ridged stove-top grill) to medium high heat. Place steak on the hot grill and cook for about 2 minutes until a nice crust forms (don't burn spice rub, light grill marks are ok). Turn and cook an additional 2 minutes. Transfer the meat to a sheet pan. When all the steaks have been browned, transfer meat to the oven and finish cooking, about 5 minutes.
Serve: Slice the steak into thin strips, on the bias, against the grain. Serve immediately with a dollop of Pumpkin Seed Salsa and a sprig of cilantro.
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