Coriander-Studded Tenderloin Steak

Ingredients:

• 4 (3-4 oz.) beef tenderloin steaks, cut 1-inch thick
• Kosher salt
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. freshly chopped chives
• 2 garlic cloves, minced
• 1/2 tsp. coriander seeds or cumin seeds, crushed
• 1/2 tsp. celery seeds
• 1/2 tsp. coarsely ground black pepper

Makes 4 Servings

1. Preheat broiler. Trim fat from steaks. Season steaks with kosher salt. In a small bowl, combine soy sauce, olive oil, chives, garlic, coriander or cumin seeds, celery seeds and pepper. Brush mixture onto both sides of each steak.
2. Place steaks on the unheated rack of a broiler pan. Broil 3-4 inches from heat for 12-14 minutes for medium-rare doneness (145 F) or 15-18 minutes for medium doneness (160 F), turning once halfway through broiling time.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you ever have a carnivore craving and you want it on the table in 30 minutes or less, this dish is for you. I was craving steak and this dish have flavor all over it. If you have coriander seeds, you can grind them in a spice or coffee grinder and they will work just fine. I highly recommend mixing the ground coriander and cumin together with the olive oil, soy sauce and chives because it gives the seasoning a citrus flavor that packs a punch. You can use any kind of meat with this seasoning and the dish will still be delicious. You can also put the seasoning on the steak and let it marinate up to 24 hours if you want a more intense flavor. I highly recommend using Garlic Infused Extra-Virgin Olive Oil from the Imperial Olive in Williamsburg, VA because garlic always makes everything better. For more information, visit www.TheImperialOlive.Com.