I’ve seen it made the desi way but for some reason, all the people who have made have been obsessed with very well cooked meat. I guess when the meat is in salan, the fact that it is dry gets disguised but a steak needs to be moist! Steak is not jerky. Anyway, I am looking for some good recipes with a desi touch. I am talking about beef by the way. What part of the cow should I ask the butcher for? I want to use some herbs in it as well, I like rosemary, what misalay would complement that?
I don’t have a grill. Well, actually I do, it’s been sitting outside for a year, but I don’t know how to use it. Can steak be made in the oven?
I have made steak but only on the grill. Usually the best kind is to get TRI-TIP (cut of steak). Thats the most moist and most tender. Its a little expensive but totally worth it.
Cut off any excess fat, fry it a little in the pan (without oil). Its called searing.
And try the recipe below. Peppercorn is spicy. It gives the steak a little garam masala type taste which most desis find familiar. Let me know how it turns out.
Serves 4
4 New York strip steaks or sirloin (use tri-tip instead), 1 inch thick
5 Peppercorn Tea Rub, to coat
1 1/2 pounds Yukon Gold potatoes, skin on, washed, cut in half
3 tablespoons olive oil
1 tablespoon minced garlic
1 minced red onion
Salt and pepper to taste
Preheat the oven to 525 degrees, with 2 sheet trays or cookie pans inside. One rack should be near the broiler (about 3-inches away) and the other near the bottom of the oven.
Liberally coat both sides of the steak with the 5 Peppercorn Tea Rub. Place in the refrigerator, covered for at least 30 minutes (preferably overnight).
In a bowl, toss the potatoes with the olive oil, garlic and red onion and season with salt and pepper.
Place the potatoes on one of the hot sheet trays (they should sizzle) and place on the bottom rack of the oven. Bake until well browned, about 20-30 minutes. Keep in the oven.
Place the steaks on the remaining hot sheet tray and place on the top rack of the oven. Broil the steaks for 10 minutes for medium rare.
Plating
Thinly slice each piece of steak. Divide the potatoes evenly among the four plates and fan the steak slices around the potatoes.
I had some steak that was made with the Montreal Steak Seasoning and it was really good. I have no idea where they sell it but I second the recommendation. :)
Steak really doesnt exist in the Desi menu. They cut it up and put it on a seekh and call it tikka kabab. With the same spices eating a steak with a knife and fork doesnt even feel right. Gots ta have my hands dirty and wrap that nan around the seekh and then pull the tikkas out and eat with hand.
Who ever heard of eating a Steak Curry Masala!
Montreal steak spice is the thing Allah t'alla made steaks for. Just marinade with it for an hours or soe on both the sides. We use dry spice although you can get paste also. Don' cook too long though. Medium rare should be max. If you cook it well done throw it away and start again. If you are grilling on Foreman, it is easier to get the diamond pattern but beware Foreman cooks quick.
