Masala Spiced Rib Eye Steaks With Tomato Okra Relish Recipes

MASALA-SPICED RIB-EYE STEAKS WITH TOMATO-OKRA RELISH RECIPE - (4.5/5)

Steps:

• Toast cumin, coriander, and peppercorns in a small skillet over medium-high heat until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice grinder or with a mortar and pestle, transfer to a bowl, and stir in cinnamon and salt. Season each steak with 2 tablespoons spice mixture; let stand 30 minutes. Meanwhile, toss okra, tomatoes, and chile with oil and 1 teaspoon spice mixture. Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill steaks until charred in places on bottom, 8 to 10 minutes. Turn steaks and add okra, tomatoes, and chile. Grill until vegetables are charred in places and tender, and a thermometer inserted into thickest part of steaks (do not touch bone) reaches 125 degrees for medium-rare. Transfer steaks and vegetables to a cutting board. While steaks rest, at least 15 minutes and up to 30 minutes, grill corn. Meanwhile, coarsely chop okra, tomatoes, and chile and transfer to a bowl. Toss relish with mint and season with salt. Thinly slice steaks across the grain and serve with relish.

BEEF, TOMATO, AND OKRA STEW

Steps:

• Heat oil in a large, deep skillet or pot over medium heat. Add beef, onion, bell pepper, butter, and garlic. Saute until vegetables are soft, onion is translucent, and beef is browned, 5 to 7 minutes. Add tomatoes, okra, water, chicken base, seasoned salt, and garlic powder.
• Bring to a boil. Reduce heat and let simmer, stirring occasionally, about 30 minutes. Season with salt and pepper.

GRILLED RIB-EYE STEAKS WITH ROASTED-PEPPER SALSA

Steps:

• Make salsa:
• Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
• Oil grill rack, then grill bell peppers, covered only if using a gas grill, turning occasionally, until slightly softened and charred, 15 to 20 minutes.
• Transfer bell peppers to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into thin strips. Toss with remaining salsa ingredients.
• Grill Steaks:
• Prepare grill for indirect-heat cooking over medium-hot charcoal (moderately high heat for gas).
• Pat steaks dry and sprinkle with salt and pepper. Oil grill rack, then sear steaks directly over coals, uncovered, turning over once and moving to area of grill with no coals underneath if flare-ups occur, until well browned, 4 to 6 minutes total. Move steaks to area with no coals underneath and grill, covered, until thermometer inserted into center of meat (do not touch bone) registers 120°F for medium-rare, 8 to 12 minutes more. Transfer steaks to a cutting board and let stand 15 minutes.

MASALA-SPICED RIB-EYE STEAKS WITH TOMATO-OKRA RELISH

Steps:

• Toast cumin, coriander, and peppercorns in a small skillet over medium-high heat until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice grinder or with a mortar and pestle, transfer to a bowl, and stir in cinnamon and salt. Season each steak with 2 tablespoons spice mixture; let stand 30 minutes. Meanwhile, toss okra, tomatoes, and chile with oil and 1 teaspoon spice mixture.
• Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill steaks until charred in places on bottom, 8 to 10 minutes. Turn steaks and add okra, tomatoes, and chile. Grill until vegetables are charred in places and tender, and a thermometer inserted into thickest part of steaks (do not touch bone) reaches 125 degrees for medium-rare. Transfer steaks and vegetables to a cutting board. While steaks rest, at least 15 minutes and up to 30 minutes, grill corn.
• Meanwhile, coarsely chop okra, tomatoes, and chile and transfer to a bowl. Toss relish with mint and season with salt. Thinly slice steaks across the grain and serve with relish.

GRILLED RIB EYE STEAKS AND TOMATOES WITH MINT-THAI BASIL SLATHER AND 8 SPICED HOME FRIES

Steps:

• Prepare a hot, clean, oiled grill. In a saucepan, heat the oil on medium heat. Add the garlic and ginger and fry briefly. Add the herbs and zest. Pull off of the heat. Dissolve sugar with lemon juice and mix in mustard. Whisk in with herb mix. Season the steaks and tomatoes and grill on both sides, about 8 to 10 minutes, (tomatoes will take about 5 minutes). Slather the steak and tomatoes with the herb mixture frequently. Let steaks rest 5 minutes before serving.
• Prepare a fryer on medium-high heat. Drain potatoes well and pat dry. Blanch the potatoes in the oil until lightly colored. Set aside, un-seasoned, on paper towels. Mix all the spices and salt together. Raise the oil temperature to high and fry the potatoes again until golden, brown and delicious. Season with salt immediately.
• Note: There will be leftover seasoned salt. Store in air-tight container and use it on any grilled items.
• PLATING On large plates, lay a bed of salad. Place a mound of fries and lean steak against it. Garnish with tomato half and mint/basil sprigs.

CRUNCHY BAKED OKRA RECIPE - (4.1/5)

Steps:

• 1. Preheat oven to 450 degrees. 2. Combine cornmeal, panko bread crumbs, 1/2 tsp salt, black pepper, and red pepper in a shallow dish; set aside. 3. Combine buttermilk and egg in a large bowl; stir with a whisk 4. Add okra to buttermilk mixture; toss to coat. Let stand 3 minutes. 5. Dredge okra in cornmeal/crumb mixture. 6. Place okra in a jelly roll pan coated with cooking spray. Sprinkle remaining salt over the okra. 7. Bake for 30-35 mintues, stirring once, until okra is golden brown and crispy

SPICY SAUTEED OKRA AND TOMATOES

Steps:

• Combine sausage, scallions, and garlic in a large soup pot over medium-high heat. Cook and stir until sausage is browned and crumbly and garlic and scallions have browned a bit, about 10 minutes. Mix in okra, diced tomatoes, and tomato sauce until well combined.
• Reduce heat and simmer for 20 to 25 minutes. Add mushrooms, salt, and pepper; simmer for another 20 to 25 minutes, adding water if mixture begins to dry out.

SEARED RIB-EYE STEAK WITH TOMATO-CAPER RELISH

Steps:

• Place 1/4 teaspoon coarse salt and garlic on work surface. Using flat side of knife blade, smash garlic and salt together until paste forms. Transfer garlic paste to medium bowl. Add orange and yellow tomatoes, olives, cilantro, 3 tablespoons olive oil, capers, lime juice, chopped jalapeño chiles, and dried oregano; toss relish to blend well. Season relish to taste with salt and pepper. DO AHEAD Can be prepared 1 hour ahead. Let stand at room temperature.
• Sprinkle steaks on both sides with cumin, 3/4 teaspoon pepper, and 2 teaspoons coarse salt. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat until very hot, about 2 minutes. Add steaks. Sear steaks until browned and cooked to medium-rare, 6 to 7 minutes per side. Transfer steaks to cutting board and let rest 10 minutes.
• Thinly slice steaks crosswise. Overlap slices on plates. Serve with relish.

BHINDI MASALA (OKRA WITH RED ONION AND TOMATO)

Steps:

• In a medium (9-inch) frying pan or wok, heat 2 tablespoons ghee over medium-high for 30 to 45 seconds or until it has melted. Add okra and cook undisturbed for 5 minutes or until okra starts to brown around the edges. (Cooking okra undisturbed helps eliminate the gooeyness.) Stir once so the sides with less color can brown next, then cook for another 5 minutes or until all the okra is brown around the edges. (This may take slightly longer if using frozen okra.) Remove with a slotted spoon and set aside.
• Add the remaining 1 tablespoon ghee to the same frying pan and heat over medium-high until it melts. Add ginger and garlic and stir for about 30 seconds, until the raw smell dissipates. Add onion and cook, stirring frequently, until onions begin to soften, about 3 to 5 minutes. (The onions should still have a little bite.)
• Lower the heat to medium and add red chile, coriander and turmeric, and stir until the masalas are uniformly mixed with the onion, about 30 seconds. Add tomato and salt. Continue cooking on medium until tomatoes break down, about 5 minutes.
• Add okra back to the pan and mix until incorporated. Sprinkle with lime juice and garam masala. Serve with roti, store-bought pita or by itself.

SPICY RIB-EYE STEAKS WITH TOMATO CHUTNEY

Steps:

• TO MAKE THE RUB In a small bowl thoroughly mix the rub ingredients. Reserve 1 tablespoon for the chutney. Coat both sides of the steaks with the remaining rub. Cover with plastic wrap and refrigerate for 1 to 2 hours.TO MAKE THE CHUTNEY: In a small saucepan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until golden, 4 to 5 minutes. Add the garlic and cook for 1 minute more, stirring occasionally. Add the reserved 1 tablespoon of the rub and stir to blend. Add the canned tomatoes, sun-dried tomatoes, and brown sugar. Stir and bring to a boil over high heat, breaking up the tomatoes with the side of a spoon. Reduce heat and simmer until almost all of the liquid has evaporated, 20 to 30 minutes. Add the remaining chutney ingredients stir and simmer until most of the liquid has evaporated, about 5 minutes more. Allow the mixture to cool slightly, then puree in a food processor. Transfer to a small serving bowl, cover with plastic wrap, and refrigerate. Allow the chutney to come to room temperature before serving.Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest about 5 minutes. Serve warm with the chutney on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SEARED RIB EYE STEAK WITH TOMATO-CAPER RELISH

Steps:

• Place 1/4 teaspoon coarse salt and garlic on work surface. Using flat side of knife blade, smash garlic and salt together until paste forms. Transfer garlic paste to medium bowl. Add orange and yellow tomatoes, olives, cilantro, 3 tablespoons olive oil, capers, lime juice, chopped jalapeño chiles, and dried oregano; toss relish to blend well. Season relish to taste with salt and pepper. DO AHEAD: Can be prepared 1 hour ahead. Let stand at room temperature.
• Sprinkle steaks on both sides with cumin, 3/4 teaspoon pepper, and 2 teaspoons coarse salt. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat until very hot, about 2 minutes. Add steaks. Sear steaks until browned and cooked to medium-rare, 6 to 7 minutes per side. Transfer steaks to cutting board and let rest 10 minutes.
• Thinly slice steaks crosswise. Overlap slices on plates. Serve with relish.

AMAZING RIB EYE STEAKS WITH MARSALA SAUCE

Steps:

• Heat olive oil in skillet over high heat.
• Salt and pepper steaks to taste.
• Place steaks in hot skillet and immediately turn down heat to medium high.
• Cook steaks for 4 minutes on each side or to your taste.
• Remove steaks to a platter and cover with foil to keep warm.
• Remove skillet from heat and add butter and garlic.
• Return to heat and add mushrooms and saute until done.
• Add flour and cook for about a minute,decrease heat to medium low, then add wine and broth.
• Bring to a boil, stirring constantly until thick.
• Remove pan from heat and add rosemary.