Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ea . (24–32 ounces ) New York strip steaks , 1–1¼ inches thick
- Olive oil
- ¼ tsp freshly-ground cumin
- 1 tbsp freshly-ground coriander seeds
- 2 tsp dried rosemary
- 1 tbsp red pepper flakes
- 1 tsp salt
- 1 tsp freshly-ground black pepper
- 1 tsp ground ginger
Directions
Brush steak with olive oil. Set aside.
Combine seasonings in a small bowl. Pat mixture into both sides of steaks and refrigerate as long as possible.
Preheat kettle grill with a chimney starter. Add steaks and cook about 4–5 minutes per side for medium rare, or to desired doneness .
Remove steaks to a plate and cover tightly with aluminum foil . Let rest about 5 minutes before serving.