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Indian-Spiced Pepper Steak

Indian-Spiced Pepper Steak

Servings 4


  • 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
  • salt
  • 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.