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Steak with orange peel and coriander spice

The combinations of orange flavor with steak is not something we would normally consider together.  But Nik Sharma of A Brown Table calls this his “go to” spice mix for any steak.  The best method is to allow all the spices to infuse into the meat overnight but if in a rush, you can still make this within an hour.

photo:  from Nik Sharma

Steak with orange peel and coriander spice

The combinations of orange flavor with steak is not something we would normally consider together.  But Nik Sharma of A Brown Table calls this his “go to” spice mix for any steak.  The best method is to allow all the spices to infuse into the meat overnight but if in a rush, you can still make this within an hour.

photo:  from Nik Sharma

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Ingredients

Recipe serves: 4
2 one inch thick T-bone steaks (1 1/2 to 2 pound each) you can use any cut of steak, NY strip, flank, or porterhouse flank steak,
2 tablespoons dried orange peel
2 tablespoons garam masala
1 tablespoon coriander seeds
salt
a little vegetable oil
2 tablespoons butter
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Steak with orange peel and coriander spice
  • time
    20 minutes plus overnight
  • serves
    4
  • skill level
    Easy

Ingredients

Directions

1
Done

6 hours before or overnight

Season the steaks on both side with salt.

2
Done

In a mortar and pestle, crush the orange peel, garam marsala and coriander.

3
Done

Generously rub the spice mix on all sides of the steak.

4
Done

Cover tightly in plastic wrap and refrigerate up to 6 hours or overnight.

5
Done

Remove steaks from refrigerator one hour before cooking, bringing to room temperature.

6
Done

Heat up grill and close lid 10 minutes before cooking, or heat a large saute pan with a little oil, and cook steaks to desired temperature: 3-4 minutes/side for rare (120F), 5-6 minutes/side for medium rare (130F).

7
Done

While steaks are cooking, place 1 tablespoon butter on each steak and let it melt.

8
Done

Remove steak from grill or pan, and let rest for 10 minutes before serving.