Garlic and Curry Cross Rib Steak (Can use Top Sirloin Steak, Sirloin Tip Steak, or London Broil Steak)

This simple cross rib steak is coated with a flavorful garlic curry rub and then pan fried. You could also grill this steak if you wanted to!

Note: You can use a sirloin tip steak, a top sirloin steak, a cross rib steak, or a London broil steak in this recipe.

(Gluten Free, Grain Free, GAPS, Paleo, Dairy Free, Egg Free, Soy Free, Nut Free, Refined Sugar Free)

Garlic and Curry Cross Rib Steak

(Gluten Free, Grain Free, GAPS, Paleo, Dairy Free, Egg Free, Soy Free, Nut Free, Refined Sugar Free)

This simple steak is coated with a flavorful garlic curry rub and then pan fried. You could also grill this steak if you wanted to!

Note: You can use a sirloin tip steak, a top sirloin steak, a cross rib steak, or a London broil steak in this recipe.

1 cross rib steak
1 teaspoon coarse salt (in pic you can see I used coarse pink Himalayan salt, but you can use regular salt)
2 teaspoons curry powder (you can use either mild or spicy)
1/2 teaspoon black pepper
3/4 teaspoon garlic powder
1 teaspoon dried onion flakes

Remove the steak from the package and set it on a plate.
In a little bowl, combine the salt, curry powder, black pepper, onion flakes, and garlic powder.
Sprinkle about half the seasonings over the steak, then rub the seasonings into the steak.
Flip the steak over, pour the rest of the seasonings over the clean half, and rub the seasonings in well. Set aside.
Heat a saucepan (about 6” wide, we use cast iron) to medium high and coat the bottom of the pan with olive oil. Wait until the oil is smoking slightly. The smoke should be barely perceptible, and if it seems to be smoking more than that, turn the heat down. Drop the steak onto the pan, taking care not to splatter oil on yourself.
Cover the pan and allow the steak to cook for about 3 minutes (time depends on the temperature of your pan). When the edges seem to be pulling slightly up, flip the steak. It’s better to flip it early than late, because you can always cook it more if the bottom isn’t done all the way.
Cover again and allow the steak to cook for about 5 more minutes, checking occasionally to make sure that the bottom isn’t burning. If it seems to be burning, turn the pan down slightly and flip the steak over to cook on the other side for a few more minutes.
When you think the steak is close to done, use a thermometer to check the temperature. For rare: 120-125 degrees F. For medium rare: 130-135 degrees F. For well done: 135-140 degrees F.
When the steak reaches the desired temperature, remove from heat and set it on a plate.
Cover the plate with the pan lid and allow the steak to rest for about 5 minutes before cutting.
To cut, use a serrated knife and slice against the grain of the steak. Slicing “against the grain” means slicing perpendicular to the lines running through the steak. You can see these lines especially well in the top picture. Cut, as shown in top picture, perpendicular to these lines for ultimate tenderness. If you aren’t sure which direction the lines are going, try bending the steak slightly in both directions. You’ll see the lines flex slightly.