SEARED BEEF WITH LIME AND CUMIN RUB, SWEET POTATOES AND CILANTRO-LIME RELISH

"There's a Mexican feel to the spices and bold flavors of the beef dish.  Serve with either rice, wilted greens or soft wheat tortillas, crisp salad, and a sour cream herb dip.  The cilantro lime relish works particularly well with this smoky flavors of the beef and mushrooms, and the sweetness of the potatoes, but it's also good with grilled pork or chicken or seared tuna and swordfish."

Ingredients

*1 tsp. cumin seeds, crushed
*1 tsp. grated lime zest
*1/4 tsp. red pepper flakes
*1 1/4-1 3/4 lb. rump or sirloin steak, trimmed of excess fat
*4 sweet potatoes, unpeeled
*4 large flat portobello mushrooms
*1/4 cup extra virgin olive oil
*freshly squeezed juice of 1 lime
*2 tbsp. chopped cilantro
*sea salt and freshly ground pepper

Cilantro Lime Relish

*1 red onion, thinly sliced
*freshly squeezed juice of 1-2 limes
*1-2 tsp. sugar
*Grated zest of 1/2 lime
*1/2 tsp. crushed cumin seeds, toasted in a dry skillet
*2 large vine-ripened tomatoes, chopped, about 1/2 lb.
*1-2 hot chilies, seeded and finely chopped
*2-3 tbsp. chopped cilantro

Serves 4

Directions


Put the crushed cumin seeds, lime zest, pepper flakes, and 1/4 tsp. pepper in a small bowl and mix well.  Rub the mixture over the steaks, cover and leave to marinate in the refrigerator for 2-8 hours.  Bring to room temperature before cooking.  par-boil the sweet potatoes in boiling water for 6-8 minutes.  Drain, let cool, and cut into 1/2-inch slices. 


To make the relish, put the onion in a sieve and pour over a kettle of boiling water.  Drain run under the cold tap, and drain well.  Pat dry with paper towels, then put in a bowl with the juice of 1 lime, 1 tsp. sugar, lime zest, and cumin seeds and toss well.  Stir in the tomatoes, chilies and cilantro.  Cover and set aside for 20-30 minutes, the add salt, sugar and/or lime juice to taste.

Heat the ridged stove top grill pan until hot and sear the steak on both sides-5 minutes n each side will make a thick steak medium-rare.  Seas with salt and keep warm covered loosely with foil. 

Brush the sweet potatoes slices and mushroom with oil and season with salt and pepper.  Cook on the grill pan for 4-5 minutes each side, squeezing some of the lime juice over the mushrooms as the finish cooking.  Slice the mushrooms and toss with any remaining oil, lime juice to taste, and chopped cilantro.  Season with salt and pepper.  Slice the steak thickly and arrange on top of the vegetables.  Serve with the relish.

(Recipe courtesy of Brian Glover, Cooking with Lemons and Limes)