Spiced beef rump served with Bombay potatoes, coconut yoghurt raita, tomato, red onion and coriander sambal. All the flavours of a curry transformed into a marvelous steak dinner! What’s not to like?
Indian Steak Dinner
Indian Steak Dinner
with Bombay potatoes, sambal & raita
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- Beef
- Coconut Yoghurt
- Cucumber
- Free-Range Beef Rump
- Fresh Coriander
- NOMU Indian Rub
- Red Onion
- Red Onions
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Tea Towel
BOIL THE TATOES
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion, drain, and set aside.
RAITA & SAMBAL
Place the grated Cucumber in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Place the drained cucumber in a bowl with the coconut yoghurt and seasoning. Mix until fully combined. In a separate bowl, combine the diced tomato, ½ the diced onion, ½ the chopped coriander, a drizzle of oil, and seasoning.
IT’S MY PARTY AND I’LL FRY IF I WANT TO
When the potatoes have 10 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, add another drizzle of oil and baste with ½ the rub (to taste). On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
BOMBAY POTATOES
Return the pan to a medium heat with a drizzle of oil. When hot, fry the remaining diced onion for 2-3 minutes until soft, shifting occasionally. In the final minute, add the remaining rub (to taste) and fry until fragrant, shifting constantly. Add the boiled potatoes and toss for 1-2 minutes until fully coated with the spiced onion and heated through.
PLATE IT UP!
Plate up the steak slices and pour over any reserved pan juices. Serve alongside the bombay potatoes and the tomato sambal. Dollop over the Cucumber raita and garnish with the remaining coriander. Delicious!
BOIL THE TATOES
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion, drain, and set aside.
RAITA & SAMBAL
Place the grated Cucumber in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Place the drained cucumber in a bowl with the coconut yoghurt and seasoning. Mix until fully combined. In a separate bowl, combine the diced tomato, ½ the diced onion, ½ the chopped coriander, a drizzle of oil, and seasoning.
IT’S MY PARTY AND I’LL FRY IF I WANT TO
When the potatoes have 10 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, add another drizzle of oil and baste with ½ the rub (to taste). On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
BOMBAY POTATOES
Return the pan to a medium heat with a drizzle of oil. When hot, fry the remaining diced onion for 3-4 minutes until soft, shifting occasionally. In the final minute, add the remaining rub (to taste) and fry until fragrant, shifting constantly. Add the boiled potatoes and toss for 1-2 minutes until fully coated with the spiced onion and heated through.
PLATE IT UP!
Plate up the steak slices and pour over any reserved pan juices. Serve alongside the bombay potatoes and the tomato sambal. Dollop over the Cucumber raita and garnish with the remaining coriander. Delicious!
BOIL THE TATOES
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion, drain, and set aside.
RAITA & SAMBAL
Place the grated Cucumber in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Place the drained cucumber in a bowl with the coconut yoghurt and seasoning. Mix until fully combined. In a separate bowl, combine the diced tomato, ½ the diced onion, ½ the chopped coriander, a drizzle of oil, and seasoning.
IT’S MY PARTY AND I’LL FRY IF I WANT TO
When the potatoes have 10 minutes remaining, place a large pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, add another drizzle of oil and baste with ½ the rub (to taste). On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
BOMBAY POTATOES
Return the pan to a medium heat with a drizzle of oil. When hot, fry the remaining diced onion for 4-5 minutes until soft, shifting occasionally. In the final minute, add the remaining rub (to taste) and fry until fragrant, shifting constantly. Add the boiled potatoes and toss for 2-3 minutes until fully coated with the spiced onion and heated through.
PLATE IT UP!
Plate up the steak slices and pour over any reserved pan juices. Serve alongside the bombay potatoes and the tomato sambal. Dollop over the Cucumber raita and garnish with the remaining coriander. Delicious!
BOIL THE TATOES
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-25 minutes until cooked through and soft. Remove from the heat on completion, drain, and set aside.
RAITA & SAMBAL
Place the grated Cucumber in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Place the drained cucumber in a bowl with the coconut yoghurt and seasoning. Mix until fully combined. In a separate bowl, combine the diced tomato, ½ the diced onion, ½ the chopped coriander, a drizzle of oil, and seasoning.
IT’S MY PARTY AND I’LL FRY IF I WANT TO
When the potatoes have 10 minutes remaining, place a large pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, add another drizzle of oil and baste with ½ the rub (to taste). On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
BOMBAY POTATOES
Return the pan to a medium heat with a drizzle of oil. When hot, fry the remaining diced onion for 5-6 minutes until soft, shifting occasionally. In the final minute, add the remaining rub (to taste) and fry until fragrant, shifting constantly. Add the boiled potatoes and toss for 2-3 minutes until fully coated with the spiced onion and heated through.
PLATE IT UP!
Plate up the steak slices and pour over any reserved pan juices. Serve alongside the bombay potatoes and the tomato sambal. Dollop over the Cucumber raita and garnish with the remaining coriander. Delicious!
Frequently Asked Questions
What is the preparation time for Indian Steak Dinner?
The preparation time for Indian Steak Dinner with Bombay potatoes, sambal & raita is between 15 and 30 minutes.
What is the total time required to make Indian Steak Dinner with Bombay potatoes, sambal & raita?
The total time required to make Indian Steak Dinner with Bombay potatoes, sambal & raita is between 40 and 55 minutes.
How many servings does Indian Steak Dinner provide?
4 servings
What are the main ingredients in Indian Steak Dinner?
Baby Potatoes, Beef, Coconut Yoghurt, Cucumber, Free-Range Beef Rump, Fresh Coriander, NOMU Indian Rub, Red Onion, Red Onions, Tomato, Tomatoes
What is the nutritional information of Indian Steak Dinner?
Calories: 616, Carbs: 52 grams, Fat: grams, Protein: 42.2 grams, Sugar: 15.4 grams, Salt: 576 grams
How do I prepare Indian Steak Dinner?
BOIL THE TATOES: Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion, drain, and set aside. IT’S MY PARTY AND I’LL FRY IF I WANT TO: When the potatoes have 10 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, add another drizzle of oil and baste with ½ the rub (to taste). On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices. BOMBAY POTATOES: Return the pan to a medium heat with a drizzle of oil. When hot, fry the remaining diced onion for 3-4 minutes until soft, shifting occasionally. In the final minute, add the remaining rub (to taste) and fry until fragrant, shifting constantly. Add the boiled potatoes and toss for 1-2 minutes until fully coated with the spiced onion and heated through. PLATE IT UP!: Plate up the steak slices and pour over any reserved pan juices. Serve alongside the bombay potatoes and the tomato sambal. Dollop over the cucumber raita and garnish with the remaining coriander. Delicious! RAITA & SAMBAL: Place the grated cucumber in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Place the drained cucumber in a bowl with the coconut yoghurt and seasoning. Mix until fully combined. In a separate bowl, combine the diced tomato, ½ the diced onion, ½ the chopped coriander, a drizzle of oil, and seasoning.
What should be prepared from my kitchen to make Indian Steak Dinner?
Baby Potatoes, Beef, Coconut Yoghurt, Cucumber, Free-Range Beef Rump, Fresh Coriander, NOMU Indian Rub, Red Onion, Red Onions, Tomato, Tomatoes
How many calories does Indian Steak Dinner have?
616 calories
How much fat content does Indian Steak Dinner have?
grams
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