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This tender, marinated beef is crusted with a dry spice rub and served with spicy-sweet yogurt sauce. The cooling raita also has a little bite of its own.

Floyd Cardoz
Recipe by Cooking Light October 2005

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Recipe Summary

Yield:
4 servings (serving size: 3 ounces steak and 1/4 cup raita)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare raita, combine first 5 ingredients in a small bowl. Cover and chill.

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  • To prepare steak, combine the mustard seeds and next 4 ingredients (through cumin) in a spice or coffee grinder; pulse until coarsely ground. Stir kosher salt into spice mixture. Rub spice mixture over both sides of steak; cover and chill 4 hours.

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; cook 3 minutes on each side or until desired degree of doneness. Place steak on a platter or cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with raita. Garnish with parsley, if desired.

Source

Tabla Restaurant and Bread Bar, New York, New York

Nutrition Facts

216 calories; calories from fat 33%; fat 7.8g; saturated fat 2.9g; mono fat 3.2g; poly fat 0.4g; protein 27.1g; carbohydrates 7.7g; fiber 1.6g; cholesterol 46mg; iron 3.2mg; sodium 475mg; calcium 165mg.
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