Spice-Rubbed Sirloin Steaks with Chorizo Potato Hash and Golden Tomato Sauce

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Recipe categories: Steaks

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2 hrs
Prep Time
15 min
Cook Time
4
Servings
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Nutrition

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Made with Omaha Steaks Top Sirloin Steaks, this recipe for Spice-Rubbed Sirloin Steaks with Chorizo Potato Hash and Golden Tomato combines the savory with the spicy for a dish of Latin flair. Cumin adds a bit of spice to the steak seasoning, while Chorizo Hash gives the steaks a true south-of-the-border-feel that will leave you craving more.

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Ingredients

Steaks:

4 Omaha Steaks Top Sirloin Steaks, about 10 ounces each
3 tablespoons cumin seeds
2 tablespoons dried oregano
1/2 tablespoon black peppercorns
1/4 teaspoon salt
1 tablespoon olive oil

Golden Tomato Sauce:

1 pound yellow tomatoes, chopped
3 cloves garlic, roasted (see recipe below)
2 teaspoons chopped ginger
1/2 teaspoon sugar
1/4 teaspoon salt
2 teaspoons store-bought habanero chile sauce
2 teaspoons pureed canned chipotle chile
1-1/2 tablespoons fresh lime juice

Hash:

1 pound new potatoes, quartered
8 ounces hard Spanish-style chorizo or andouille sausage
1 tablespoon olive oil
2 shallots, minced
1 garlic clove, minced
1/2 cup sun-dried tomatoes packed in oil, drained
1 teaspoon chopped fresh marjoram
1 teaspoon sherry vinegar (optional)
Salt
4 sprigs fresh cilantro, for garnish

Preparation

Roasting Garlic:

* Roasting garlic gives it a sweet, mellow flavor

Place unpeeled garlic cloves in a heavy skillet and dry-roast over low heat for about 30 minutes, shaking or stirring the skillet occasionally, until the garlic becomes soft.
Alternatively, place the garlic cloves in a roasting pan and roast in a 350° oven for 25 to 30 minutes. (Cooking at 300° for 45 minutes to 1 hour makes the garlic sweeter yet.)
When the garlic has roasted, peel the cloves or squeeze them out of the skin.

Golden Tomato Sauce:

Place all the ingredients in a food processor or blender and puree until smooth.
Transfer to a saucepan, heat through, and keep warm.

Steaks:

Combine the cumin, oregano, peppercorns, and salt in a dry skillet and toast over medium heat for about 2 minutes, until fragrant.
Transfer the mixture to a spice grinder and pulse until finely ground.
Massage the spice mixture into the steaks, transfer to a platter, cover with plastic wrap, and let sit at room temperature for 30 minutes.
Prepare the grill (or, alternatively, the steaks can be broiled).
Bring a saucepan of salted water to a boil.
Add the potatoes and blanch for 5 minutes.
Drain and set aside.
Quarter the chorizo by cutting in half lengthwise and then in half crosswise.
Heat the oil in a large, heavy skillet.
Add the sausage and sauté over medium heat for 2 to 3 minutes, until it begins to render a little fat.
Add the shallots, garlic, and sun-dried tomatoes, and sauté for 1 minute.
Add the potatoes and combine the mixture thoroughly.
Sauté about 3 minutes longer, or until the potatoes are tender.
Stir in the marjoram, vinegar, and salt, and cover to keep warm.
Rub the steaks lightly with the oil to prevent them from sticking to the grill, and lightly oil the rack of the grill.
Place the steaks over a medium-high fire and grill for about 5 minutes per side for medium-rare or about 6 to 7 minutes per side for medium.
Be careful not to have a high flame or the rub will easily burn.
To serve, place the hash at the top of warm serving plates.
Lean the steaks against the hash and spoon the sauce around the steaks.
Garnish with a cilantro sprig and serve immediately.