Cumin Lime Aioli

  • 1 teaspoon cumin seeds

  • 3 egg yolks

  • 1 oz lime juice

  • salt and Tabasco, to taste

  • 1½ cups olive oil, approximately

  • 1 tablespoon fresh minced oregano

Heat a small skillet. When hot add the cumin seeds and toast lightly, 10-15 seconds, until you can smell the aroma and the seeds darken slightly. Remove and set aside to cool.

In a medium mixing bowl, place the egg yolks, lime juice, salt and Tabasco and whip rapidly, approximately 1 minute, until the mixture is slightly thickened. While continuing to mix rapidly, slowly add the olive oil until it becomes very thick. Taste and adjust seasonings. Mix in the toasted cumin seeds and the fresh oregano. Transfer to a serving bowl. If not used immediately, cover and refrigerate up to three days.

Papaya Cilantro Coleslaw

  • ½ head small green cabbage, shredded

  • 3-4 oz rice wine vinegar

  • 3-4 oz salad oil

  • salt and freshly ground black pepper, to taste

  • 1-2 limes, juiced

  • 1-2 tablespoons sugar

  • 1 papaya, peeled, seeded and diced

  • ½ bunch cilantro, stemmed and chopped

Combine the cabbage, rice wine vinegar, salad oil, salt and pepper in a mixing bowl. Add the lime juice and sugar and mix well. Adjust seasonings, vinegar and sugar to taste. Add the papaya and cilantro and gently fold in. Cover with plastic wrap and refrigerate. Will keep up to 1 day. Makes 6 cups

Marinated and Grilled Sirloin Steak

  • 1 oz achiote chili paste, available in specialty stores

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 2 teaspoons sugar

  • 2 teaspoons oregano

  • 1-2 oz olive oil

  • 4 each 5 oz New York steaks, well trimmed

In a mixing bowl, combine the chili paste, salt, pepper, sugar and oregano. Mash together with a wooden spoon or by hand until well mixed. While mixing, slowly drizzle in the olive oil to form a thick paste.

Liberally coat the steaks with the chili marinade. Cover and refrigerate at least 2 hours or overnight.

Heat a grill or stovetop griddle. When hot, remove any excess marinade from the steaks by hand and place on the grill. Cook 2 minutes, then turn to other side and cook an additional 2 minutes. At this point, steaks are rare. Add 1-2 more minutes per degree of desired doneness. Remove and set aside to cool slightly.

To Assemble

Lay out 4 plates and place approximately 1 cup of papaya cilantro coleslaw in center. Slice the steaks thinly on a bias and arrange each steak around the coleslaw. Paint the steak with the cumin lime aioli and serve immediately. Serves 4