We eat a lot of chicken and I’m trying to cook more fish, but every once in a while we want a steak. We’re sort of crazy when it comes to grilling steaks. It’s raining outside. We grill steaks. It’s 105 degrees out. We grill steaks. The wind is blowing a million miles an hour. We grill steaks.
I always make a simple rub of freshly ground black pepper, seasoned salt, onion powder, and garlic powder, which I liberally rub it into the meat. But steaks are pretty expensive these days so I decided to look for a less expensive cut of beef and make something completely different.
I came across a recipe from Rachael Ray that was posted on the Food Network web site called Indian-Spiced Pepper Steak. It did not remind me of Indian food as she claimed, but I was intrigued that you toasted the seasonings, which is commonly found in Indian food preparations. It’s an extra step. Is it worth it? We shall see. And as usual, I changed the recipe, which included an adult beverage. I do have to say that the vodka mule looked refreshing, but I skipped it or we would have never had dinner.
Grab all your ingredients. Grate your ginger and garlic. Slice your veggies and skirt steak, which is a little cheaper than a New York or rib eye steak. Slicing the beef early concerns me because I don’t want overcooked meat, but it’s all good and helps you make a quick meal. Also, while this is all going on, make a pot of rice.
In a small skillet, add your seeds: coriander, cumin, and mustard. Toss in your peppercorns. I know it’s a lot of ingredients you don’t use often, but once you make this dish, you’ll want to make it again and you’ll have those spices on hand. After adding these items to the skillet, toast them for about a minute. You should be able to smell them and they are wonderful. Place them in a spice mill and grind. I have a NutriBullet so I use that instead. You can also use a spare coffee grinder. If you aren’t able to grind your spices, you can use already ground spices and skip this step. Combine your toasted (or not) spices with chili powder, garam masala, and turmeric.
Cooking happens quickly. I heated up my large cast iron skillet, but you can use any type of skillet. Just make sure it’s hot because you want to brown the beef so it’s a little crisp, which takes about 2 minutes on each side. Season it with salt, and set it aside on a plate. Next, cook your onions and peppers for about 3 minutes. Add your ginger and garlic. Cook it about a minute. Add the beef back in and toss in your spices. Mix that up and add some apple cider vinegar for acidity.
And that’s it. You’re done. Overall, I think this is an easy, quick weeknight meal. Yes, there are a lot of ingredients and some prep work, but it turns out that it’s really worth toasting the spices for a more intense flavor. The beef is super tender and the final addition of vinegar elevates the flavors in an unexpected way. Don’t skip this step. Serve with hot rice and enjoy.
Indian-Spiced Pepper Steak
- 1 1/4 pounds skirt steak
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 large red onion
- 1 large red pepper
- 1-2 Serrano or jalapeno peppers optional
- 1 inch ginger root
- 6 cloves garlic
- canola oil
- 2 tablespoons apple cider vinegar
- chopped cilantro for garnish
- cooked rice
- Pat meat dry and thinly slice the meat into strips against the grain of the meat.
- Add seeds and peppercorns to a small skillet over medium heat and toast a minute until fragrant. Place in spice mill and grind. You can use ground spices instead and skip the toasting step. Combine with chili powder, garam masala, and turmeric.
- Peel and slice red onion. Seed and thinly slice bell pepper. Optional: Thinly slice or chop the fresh Serrano or jalapeno peppers. Seed if you prefer milder food or leave seeds in for extra spicy. Grate or mince ginger and garlic.
- Heat a large cast-iron skillet over medium-high to high heat. Add a tablespoon of oil and cook beef in single layer to brown and crisp, 2 to 3 minutes on each side. Season with salt and remove to platter. Add another tablespoon of oil, and add onions and peppers, toss, and cook for 3 minutes. Add ginger and garlic, and toss a minute more. Add beef back to pan, sprinkle in spice blend, toss to combine with peppers, and add apple cider vinegar. Garnish beef with cilantro. Serve beef with rice.