Indian-spiced steak and spuds

By Matt Tebbutt
From Saturday Kitchen

Ingredients

Spice Mix

• Black peppercorns: ½ tbsp
• Coriander seeds: 1 tbsp
• Cumin seeds: ½ tbsp
• Chopped fresh thyme: 1 tbsp
• Garam masala: 1 tbsp
• Rump cap: 300 g / 10½ oz

Potatoes

• Olive oil: 2 tbsp
• Onions, sliced: 2
• Garlic cloves, crushed: 3
• Crushed fresh root ginger: 1 tbsp
• Curry leaves: 15
• Ground turmeric: 1 tsp
• Black mustard seeds: 1 tsp
• Cumin seeds: 1 tsp
• Ground coriander: 1 tsp
• Garam masala: 1 tbsp
• Green chillies, chopped: 2
• Beef tomatoes, chopped: 1
• Cooked whole new potatoes: 500 g / 1 lb 2 oz
• Red onion, cut into rings and pickled: 1
• White wine vinegar: 100 ml / 3½ fl oz
• Caster sugar: 20 g / ¾ oz
• Fresh coriander: ½ bunch

Method

1. Prepare the Spice Mix:
   • Place all the spice mix ingredients into a spice grinder.
   • Grind until well combined.
   • Rub the spice mixture all over the beef and marinate it overnight.
2. Cook the Beef:
   • On the day of cooking, preheat the oven to 200°C (180°C Fan/Gas 6).
   • Allow the beef to come to room temperature.
   • Place the beef in a roasting pan, fat side down, to render the fat.
   • Transfer the pan to the oven and roast for 15–20 minutes, depending on the thickness of the beef.
3. Caramelize the Onions:
   • In a large frying pan, drizzle a little olive oil and set it over low heat.
   • Add the sliced onions and gently caramelize them for about 30 minutes until they turn golden brown.
4. Add Aromatics and Potatoes:
   • Stir in the crushed garlic, ginger, curry leaves, spices, and chopped green chilli.
   • Add the chopped tomatoes and cook for an additional 10 minutes.
   • Break the cooked new potatoes into smaller pieces and stir them into the mixture.
5. Prepare the Pickled Onions:
   • In a saucepan, combine the white wine vinegar, caster sugar, and 100ml (3½ fl oz) of water over medium heat.
   • Heat until the sugar has dissolved.
   • Place the red onion rings in a bowl and pour the pickling liquid over them.
6. Serve:
   • To serve, add the fresh coriander and the pickled onions (drained from the liquid) on top of the sliced steak.