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Smoky Steak with Jalapeño Cream

The epitome of a summer supper, this steak is the perfect transportation system for the delicious Jalapeño Cream: it’s not that the steak isn’t fabulous on its own, but the combination is truly matchless. If you don’t care for jalapeños, sub in diced green chilies. We served it with a tomato and avocado salad on the side and a few warmed flour tortillas. It’s company worthy, but equally easy for a mid-week meal.

Smoky Steak with Jalapeño Cream

1 large or 2 small sirloin steaks
olive oil
1 tsp. ground cumin (or more to taste)
1 tsp. hot smoked paprika (or more to taste)
½ cup sour cream
2 tbs. chopped picked jalapenos
small bunch cilantro, chopped

One hour before serving, take the steak out of the fridge. Rub with olive oil and the cumin and paprika. Leave to rest at room temperature.

Combine the sour cream with the jalapeños and cilantro, season, and set aside.

Prepare the grill, season the steak and grill for 4-5 minutes per side, depending on your preference for doneness. Tent with foil and leave for 5 minutes. Slice and serve with the cream.


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