The flavors of India inspired Rach's onion-marinated sirloin steaks that are served with buttery garlic naan bread and a cool Greek yogurt sauce.
She also likes to serve this with a side of her Saag Paneer (Indian-spiced spinach with cheese).
- Garlic naan bread, griddled to package directions and brushed with melted butter
- About 3 tablespoons neutral oil for marinade, plus about 1 tablespoon to cook steak
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon yellow mustard seeds
- 1 large white or yellow skinned onion, chopped
- 4 large cloves garlic, crushed or sliced
- 1 inch fresh ginger root, peeled and chopped (or 1 teaspoon dried, ⅓ palmful)
- 1 inch fresh turmeric root, peeled and chopped (or 1 teaspoon dried, ⅓ palmful)
- 1 tablespoon chili powder, such as Ancho (mild) or Aleppo (moderate heat)
- About ½ cup beef or chicken bone broth or stock
- 2 limes, juiced
- One handful curry leaves, fresh or dried (optional), or 2 fresh bay leaves
- 1 ½ to 2 pounds sirloin steaks (2 generous steaks 12-16 ounces each or 3 steaks 8-10 ounces each)
- Salt and pepper
- 1 cup Greek whole milk yogurt
- 1 clove garlic, grated or pasted
- ½ teaspoon ground cumin
- 1 lime, juiced
- 1 small green chili, seeded and minced
- One small handful mint, finely chopped
- One small handful cilantro, finely chopped
For the steaks, heat a skillet with oil over medium-high heat, 3 turns of the pan. Add cumin, coriander, and mustard and swirl 30 seconds to toast, then add onions, garlic, ginger, turmeric, and chili powder, and cook to soften a bit, 5 minutes. Add stock and let it absorb completely, then place mixture in high power blender, add juice of 2 limes, and blitz to puree. Pour puree into large food storage bag, and add curry leaves or bay. Season steaks with salt and pepper and add to bag. Coat evenly and marinate overnight.
Combine raita ingredients and heat griddle for garlic naan bread.
Heat cast-iron skillet over medium-high heat, remove meat from marinade and discard marinade. Add oil to the skillet, 1 turn of the pan, and cook steaks, turning once, 8 minutes for medium-rare (remove from pan 130˚F-135˚F), 10 to 11 minutes for medium. Let the steaks rest a few minutes, then slice on bias and serve with raita and naan.