Toasted Spice Vinaigrette with Grilled Steak

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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.

 

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