Spice-Coated Steaks with Cucumber and Snap Pea Salad

Prep time: 15 minutes | Cook time: 15 minutes | Serves 4

1 (1½-pound / 680-g) boneless top sirloin steak, trimmed and halved crosswise

1½ teaspoons chili powder

1½ teaspoons ground cumin

¾ teaspoon ground coriander

⅛ teaspoon cayenne pepper

⅛ teaspoon ground cinnamon

1¼ teaspoons plus ⅛ teaspoon salt, divided

½ teaspoon plus ⅛ teaspoon ground black pepper, divided

1 teaspoon plus 1½ tablespoons extra-virgin olive oil, divided

3 tablespoons mayonnaise

1½ tablespoons white wine vinegar

1 tablespoon minced fresh dill

1 small garlic clove, minced

8 ounces (227 g) sugar snap peas, strings removed and cut in half on bias

½ English cucumber, halved lengthwise and sliced thin

2 radishes, trimmed, halved and sliced thin

2 cups baby arugula

1. In a bowl, mix chili powder, cumin, coriander, cayenne pepper, cinnamon, 1¼ teaspoons salt and ½ teaspoon pepper until well combined.
2. Add the steaks to another bowl and pat dry with paper towels. Brush with 1 teaspoon oil and transfer to the bowl of spice mixture. Roll over to coat thoroughly.
3. Arrange the coated steaks in the basket, spaced evenly apart.
4. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 400ºF (205ºC) and set time to 15 minutes.
5. Flip the steak halfway through to ensure even cooking.
6. When cooking is complete, an instant-read thermometer inserted in the thickest part of the meat should register at least 145ºF (63ºC).
7. Transfer the steaks to a clean work surface and wrap with aluminum foil. Let stand while preparing salad.
8. Make the salad: In a large bowl, stir together 1½ tablespoons olive oil, mayonnaise, vinegar, dill, garlic, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Add snap peas, cucumber, radishes and arugula. Toss to blend well.
9. Slice the steaks and serve with the salad.