This month’s Bon Appetit features the most beautiful steak and tomato dish drizzled with a Toasted Spice Vinaigrette. Once I flipped through the pages (by the pool in full summer style), I couldn’t wait to make it. It’s simple, full of flavor and makes a regular grilled steak stand out from the rest. Make sure to use good fresh spices with this recipe – I recommend a trip to Savory Spice Shop in Friendly Center. They are pros. Let them know I sent you.
This simple meal could stand up to any dinner party. It’s a Sunday Supper or outstanding Saturday night meal with special guests.
Toasted Spice Vinaigrette from Bon Appetit, July 2014
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black
Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper.