15 Min
DF
GF
Bangla-inspired Steak
For millennia, India had been a secular country that openly welcomed people of all religions. During the end of the British reign and the Partition of 1947 that followed, Bangladesh became the prominently Muslim country and the Hindu Bengalis remained in India. Therefore, beef is freely eaten in Bangladesh and this steak is inspired by the spices native to Bengal. Prepared with mustard oil and a smattering of spices and garlic, it can be cooked medium or medium rare – enjoy it with Aloo Poshto.
For millennia, India had been a secular country that openly welcomed people of all religions. During the end of the British reign and the Partition of 1947 that followed, Bangladesh became the prominently Muslim country and the Hindu Bengalis remained in India. Therefore, beef is freely eaten in Bangladesh and this steak is inspired by the spices native to Bengal. Prepared with mustard oil and a smattering of spices and garlic, it can be cooked medium or medium rare – enjoy it with Aloo Poshto.
Cook Time
15 Minutes + marination time
Serves
2
Directions
Step 1
Marinate the rib-eye with mustard oil, garlic, fennel, cumin, black pepper, and salt. Set aside for a couple of hours or overnight.
Step 2
When ready to eat, over high heat, warm a skillet or frying pan. Place the steak on the pan and sear for 2 to 3 minutes on each side for rare, longer for medium.
Step 3
Let the steak rest for at least 5 minutes before serving it with a squeeze of lemon juice and a few herbs.
Notes & Variations
- Mustard oil has a strong horseradish like flavor and odor. If you do not like it, try using ghee or olive oil and add 1/2 teaspoon ground mustard seeds to the marinade.
- The steak can also be cooked on a grill but make sure not to burn the spices or the garlic.
Ingredients
1-pound rib-eye or a steak of your choice
3 tablespoons mustard oil
1 teaspoon minced garlic
1/2 teaspoon crushed fennel seeds
1/2 teaspoon toasted ground cumin
1 teaspoon black pepper
Scant teaspoon sea salt
1/2 lemon
Fresh herbs like cilantro or mint
Step 1
Marinate the rib-eye with mustard oil, garlic, fennel, cumin, black pepper, and salt. Set aside for a couple of hours or overnight.
Step 2
When ready to eat, over high heat, warm a skillet or frying pan. Place the steak on the pan and sear for 2 to 3 minutes on each side for rare, longer for medium.
Step 3
Let the steak rest for at least 5 minutes before serving it with a squeeze of lemon juice and a few herbs.
1-pound rib-eye or a steak of your choice
3 tablespoons mustard oil
1 teaspoon minced garlic
1/2 teaspoon crushed fennel seeds
1/2 teaspoon toasted ground cumin
1 teaspoon black pepper
Scant teaspoon sea salt
1/2 lemon
Fresh herbs like cilantro or mint
Notes & Variations
- Mustard oil has a strong horseradish like flavor and odor. If you do not like it, try using ghee or olive oil and add 1/2 teaspoon ground mustard seeds to the marinade.
- The steak can also be cooked on a grill but make sure not to burn the spices or the garlic.
Tags:
15 Min
DF
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.
Essential Masala Dabba
$235
A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.
Tags:
15 Min
DF
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
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