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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).
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.