Steak, when cooked properly is amazing, when over cooked, can be dry, tough and chewy. Please I beg you in the name of all that is good in this world, DONT OVER COOK YOUR STEAK! This recipe does have a lot of components, but I promise its worth it in the end. The beef is melt in your mouth tender!
Ingredients:
1 Kg Sliced Fillet Steak (Rib or Eye)
1 Purple Onion - Grated and Fried
1 Tbsp each of Ginger and Garlic
100g Yoghurt
4 Tbsp Dry Roasted Chana/Besan Flour
1/2 Tsp each of Whole Corriander & Cumin Seeds
1 Tsp Garam Masala Powder
1 Tsp Red Chilli Flakes
2 Tbsp Oil
Salt to taste
Whole Green Chillies, Almonds and Purple Onion to Garnish
Method:
If using any other cut of beef, make sure you tenderize it well with either fresh papaya paste or store bought tenderizer for a few hours before using it.
To dry roast chana flour: Heat a frying pan and add the chana flour to it. Keep stirring over medium heat with a wooden spoon until the colour of the flour changes and you can smell the nutty aroma.
Fry the onions in about 1/2 a cup of oil. Once fried to a golden colour, remove onions from the oil. Keep this oil to fry the steak in.
Marinate Steak with all ingredients and leave to marinate for about 4 hours. Heat the oil in a pan or wok till very hot. Stir - Fry the steak in batches for about 3-4 minutes only. Add more oil as required. Do not be tempted to put all the steak in at one go as the steak will release its juices instead of sealing well.
Give the almonds and green chillies a quick fry. Use these as well as fresh corriander and purple onion to garnish. Serve hot!
Enjoy!
