Make Toasted Spice Vinaigrette by putting fennel, sesame, and coriander seeds in a pan over low heat until you can just start to smell these seeds. Heat for another 3 minutes. Remove.
Grind or crush seed mixture coarsely then add olive oil, white wine vinegar, Dijon mustard, Kosher salt, freshly ground pepper and a few prigs of fresh rosemary
Drizzle over skirt steak and serve
Recipe Notes
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