South Indian Steak with Red Onion Salad

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South Indian Steak with Red Onion Salad

A spiced butter-basted steak of epic middle Eastern proportion paired with classic cumin, chickpea, cucumber, and red onion salad crammed with all the fresh herby chive goodness.

Ingredients to serve 2

  • 2 x Sirloin Steaks
  • ½ tbsp x Garam Masala
  • ½ tsp x Cumin Seeds
  • 1 tin x Chickpeas - drained and rinsed
  • ½ x Cucumber - diced
  • ½ x Red Onion - small dice
  • 100g x Feta - gently crumbled
  • 5g x Chives - chopped
  • 30ml x Red Wine Vinegar
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Sirloin Steaks
  • 1 tbsp x Garam Masala
  • 1 tsp x Cumin Seeds
  • 2 tin x Chickpeas - drained and rinsed
  • 1 x Cucumber - diced
  • 1 x Red Onion - small dice
  • 200g x Feta - gently crumbled
  • 10g x Chives - chopped
  • 60ml x Red Wine Vinegar
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items".

Washing Instruction

Wash your hands and cucumber well. Rinse your chives thoroughly and drain on paper towel.

Gino's Tip

The more under the steak the better - try keeping your steak at room temperature and searing it well on both sides about 2-3 minutes - warm all the way through and medium-rare.

Step 1 - Chickpea and Red Vinaigrette Salad

Whisk your red wine vinegar with two times the amount of olive oil in a medium mixing bowl, season with salt and pepper. Now toss your chickpeas, diced cucumber and red onion in a large mixing bowl, add your dressing and mix through then top with your crumbled feta and chopped chives. Season to taste with salt and pepper and reserve to serve.

Step 2 - South Indian Steak

Season your steaks with salt and pepper. Heat a large frying pan over med-high heat, add a drizzle of olive oil and once your pan is hot but not smoking, sear your sirloin steaks for 2-3 minutes on each side or until cooked to desired doneness. Transfer your steaks to a chopping board, add your butter to the pan along with your garam masala and cumin seeds and allow your butter to froth while stirring in your spices. Remove your pan from the heat and place your steaks back into your south Indian butter.

To serve

Divide your chickpea and red vinaigrette salad amongst your servings and top with your south Indian steak and a drizzle of spiced butter. Enjoy!