40 Min
GF
Orange Glazed Steak
Father’s Day is only four days away and I am here to share a surefire recipe for the man in your family. This recipe leaves a lot of room for imagination and allows for limitless variation.
Use the steaks of your choice, use lamb chops or a different kind of meat. Instead of fresh green peas, use asparagus, mushrooms or spinach. Don’t skimp on the chile powder because it offsets the sweetness of the orange juice and the maple syrup. For a more exciting and tingly finish, you could substitute the red chile powder for crushed Sichuan peppercorns. Coriander seeds amplify the notes of citrus from the orange juice and adds a note of lightness to the heaviness of the meat. I highly recommend using freshly squeezed orange juice, it really does make all the difference however, you can make this sauce a day or two before. I also recommend cooking the steaks in ghee, for added luxury, as this melts nicely with the fat drippings of the meat but here again, use a fat of your choice from sesame oil to any other.
On the rare occasion that I make steaks at home, I usually cook them 30 minutes to an hour before I want to serve them. Letting them rest really helps seal the juices and the flavors. Then I warm it up slightly before serving it.
Father’s Day is only four days away and I am here to share a surefire recipe for the man in your family. This recipe leaves a lot of room for imagination and allows for limitless variation.
Use the steaks of your choice, use lamb chops or a different kind of meat. Instead of fresh green peas, use asparagus, mushrooms or spinach. Don’t skimp on the chile powder because it offsets the sweetness of the orange juice and the maple syrup. For a more exciting and tingly finish, you could substitute the red chile powder for crushed Sichuan peppercorns. Coriander seeds amplify the notes of citrus from the orange juice and adds a note of lightness to the heaviness of the meat. I highly recommend using freshly squeezed orange juice, it really does make all the difference however, you can make this sauce a day or two before. I also recommend cooking the steaks in ghee, for added luxury, as this melts nicely with the fat drippings of the meat but here again, use a fat of your choice from sesame oil to any other.
On the rare occasion that I make steaks at home, I usually cook them 30 minutes to an hour before I want to serve them. Letting them rest really helps seal the juices and the flavors. Then I warm it up slightly before serving it.
40 Minutes + rest time
2
Notes & Variations
- Using toasted sesame oil to cook the steaks will add a smoky flavor to the meat.
- Garam Masala is an aromatic warm spice blend that is a combination of cardamom, nutmeg, clove, mace, cinnamon, star anise and more. It’s not essential to the recipe – substitute with any ground aromatic spice you have in house.
- If you want to go vegetarian, replace the two steaks with four large portobello mushrooms instead.
Notes & Variations
- Using toasted sesame oil to cook the steaks will add a smoky flavor to the meat.
- Garam Masala is an aromatic warm spice blend that is a combination of cardamom, nutmeg, clove, mace, cinnamon, star anise and more. It’s not essential to the recipe – substitute with any ground aromatic spice you have in house.
- If you want to go vegetarian, replace the two steaks with four large portobello mushrooms instead.
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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.
An aromatic blend of warm spices usually added at the end of cooking stews or curries.
Ghee is a class of clarified butter that originated in ancient India.
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Stock Your Pantry
A NICE SURPRISE.
We love adding the flavor of oranges to our recipes, below are two of our favorites!
ORANGE YOU GLAD YOU MADE IT?
