Recipe courtesy of Maneet Chauhan
Masala Rib-Eye Steak and Cumin Potatoes
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- Level: Intermediate
- Total: 2 hr 5 min (includes marinating time)
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1021
- Total Fat
- 70 g
- Saturated Fat
- 32 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 48 g
- Cholesterol
- 200 mg
- Sodium
- 1506 mg
This masala rib-eye steak is a signature recipe at one of my restaurants. We marinate the steak lightly in a tandoori yogurt sauce to give the meat so much flavor and lightly tenderize it before grilling. It’s served with banana leaf-wrapped cumin potatoes that are rich in flavor, thanks to the warm cumin seeds.
- Level: Intermediate
- Total: 2 hr 5 min (includes marinating time)
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1021
- Total Fat
- 70 g
- Saturated Fat
- 32 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 48 g
- Cholesterol
- 200 mg
- Sodium
- 1506 mg
Ingredients
Tandoori Marinated Rib-Eye Steak:
Banana Leaf Wrapped Mustard Potatoes:
Cucumber Mint Raita:
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Directions
- For the tandoor marinated rib-eye: Heat the butter in a small pan over medium heat, then cook the tandoori masala and fenugreek, stirring often, until fragrant, 2 to 3 minutes.
- Whisk the spice mixture into the yogurt, then mix in the lemon juice, ginger garlic paste and salt.
- Coat the steaks and vegetables in the marinade, then cover and chill for at least an hour or up to 3 hours. Grill the steak to your desired temp and the vegetables until they are charred.
- Drizzle with the ghee and sprinkle with the chaat masala.
- For the banana leaf-wrapped potatoes: Cut the fingerlings in half.
- Heat the mustard oil in a pan, then add the garlic, ginger, cumin seeds and curry leaves. Add salt, pepper and turmeric. Add this to the potatoes.
- Wrap the potatoes in the banana leaves, then in foil.
- Throw the packets on the grill on medium heat and cook, turning frequently, until done, about 30 minutes. Open the packets and sprinkle with the cilantro.
- For the cucumber mint raita: In a small bowl, combine the yogurt, cucumber, mint, chaat masala, lemon zest and juice. Add honey to taste and season with salt to taste.
