Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Beef - Steak | |
| 1 | Piece | Ginger | Blend in Processor |
| 1 | Medium | Onion | Blend in Processor |
| 10 | Flakes/Seeds/Cloves | Garlic | Blend in Processor |
| 1 | Teaspoon | Mustard Seed | Grind |
| 1/2 | Teaspoon | Salt | Grind |
| 1 | Teaspoon | Jeera/Cumin Seeds | Grind |
| 1 | Tablespoon | Coriander/Dhania | Grind |
| 6 | Nos | Chillies Kashmir | Grind |
| 1 | Tablespoon | Cooking Oil | Fry Onion mixture |
Method
Place ginger , onion, and garlic in a blender or food processor and process until very finely minced.
Grind coriander and cumin seeds, red chillies, salt, and mustard seeds in a spice grinder or coffee grinder until powdered. Stir into onion mixture.
Heat 1 Tbsp. vegetable oil in large skillet and add onion mixture. Saute gently over medium low heat until very fragrant. Remove from heat and place on steaks, turning to coat. Refrigerate steaks, tightly covered, for 2-24 hours.
When ready to cook, prepare and preheat grill. Remove steaks from marinade and cook over medium high coals for 10-15 minutes until desired doneness. Slice thinly across the grain to serve. Serves 6
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