The classic combination of black pepper and coriander seeds is delicious on thick, juicy steaks, such as T-bones, sirloins or strip loins.
- Portion size 3 servings
- Credits : Canadian Living Magazine: July 2012
Ingredients
Method
In dry skillet, toast coriander seeds and peppercorns over medium heat, shaking pan frequently, until fragrant, about 4 minutes. Let cool.In spice mill or coffee grinder, coarsely grind together coriander seeds, peppercorns and salt. Transfer to small bowl; stir in garlic. (Make-ahead: Store in airtight container for up to 3 months.)
Nutritional facts Per 2 tbsp: about
- Fibre 3 g
- Sodium 1164 mg
- Sugars trace
- Protein 1 g
- Calories 31.0
- Total fat 1 g
- Potassium 112 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 7 g
%RDI
- Iron 16.0
- Calcium 5.0
- Vitamin C 3.0
