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!
Baby Potatoes - 200g
Cucumber - 50g
Coconut Yoghurt - 30ml
Tomato - 1
Red Onion - 1
Fresh Coriander - 4g
Free-range Beef Rump - 160g
NOMU Indian Rub - 10ml
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!
Baby Potatoes - 400g
Cucumber - 100g
Coconut Yoghurt - 60ml
Tomatoes - 2
Red Onion - 1
Fresh Coriander - 8g
Free-range Beef Rump - 320g
NOMU Indian Rub - 20ml
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!
Baby Potatoes - 600g
Cucumber - 150g
Coconut Yoghurt - 90ml
Tomatoes - 3
Red Onions - 2
Fresh Coriander - 12g
Free-range Beef Rump - 480g
NOMU Indian Rub - 30ml
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!
Baby Potatoes - 800g
Cucumber - 200g
Coconut Yoghurt - 125ml
Tomatoes - 4
Red Onions - 2
Fresh Coriander - 15g
Free-range Beef Rump - 640g
NOMU Indian Rub - 40ml
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