Eid al-Adha is a time for celebration and delicious food. This year, why not elevate your Eid feast with a unique fusion dish – the Desi Steak?
This recipe takes a classic cut of meat and infuses it with the vibrant flavors of desi masalas, creating a show-stopping dish for your Eid gathering.
Ingredients:
- High-quality steak cut from your Eid al-Adha bounty (Ribeye, Tenderloin, or New York Strip are good choices) – 1 inch thick
- For the marinade:
- Yogurt – 1/2 cup
- Ginger-garlic paste – 1 tablespoon
- Lemon juice – 1 tablespoon
- Red chili powder – 1 teaspoon (adjust to your spice preference)
- Coriander powder – 1 teaspoon
- Cumin powder – 1/2 teaspoon
- Garam masala – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Salt to taste
- Ghee or vegetable oil – 1 tablespoon
- Chopped fresh coriander leaves (for garnish)
Instructions:
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Marinate the magic: In a bowl, combine yogurt, ginger-garlic paste, lemon juice, all the dry spices, and salt. Whisk well to create a smooth marinade. Pat your steak dry with paper towels and then place it in the marinade. Gently coat the steak with the marinade, ensuring it’s well covered. Cover the bowl and refrigerate for at least 30 minutes, or ideally, 2-3 hours for maximum flavor infusion.
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The Searing: Heat ghee or oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once the pan is hot, carefully remove the steak from the marinade, letting any excess drip off. Sear the steak for 2-3 minutes per side for a medium-rare doneness. If you prefer your steak more cooked, sear for an additional minute per side.
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The Rest is Crucial: Once seared, transfer the steak to a plate and tent it loosely with foil. Let it rest for 5-7 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and flavorful steak.
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The Grand Finale: Slice the steak against the grain (thinly or thickly, depending on your preference) and plate it. Garnish with the chopped coriander leaves. Serve immediately with your favorite sides like roasted vegetables, rice pilaf, or naan bread.
Tips:
- Choosing the cut: Select a well-marbled cut for optimal tenderness and flavor. For desi cooking, ribeye or another cut with good marbling is a great choice. Consider using a cut from your Eid al-Adha sacrifice for a truly special meal.
- Temperature matters: Use a meat thermometer to ensure perfect doneness. The internal temperature for a medium-rare steak is around 145°F (63°C).
- Don’t skip the rest: Letting the steak rest after searing is vital. It prevents the juices from running out when you cut into it, resulting in a drier steak.
With this desi twist on a classic dish, you can add a unique and flavorful element to your Eid al-Adha feast. The aromatic blend of Indian spices will complement the richness of the meat, creating a memorable dish that is sure to impress your guests.
