Masala Spiced Rib Eye Steaks With Tomato Okra Relish Recipe 455

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.

SPICY CHERRY-TOMATO SALSA

Steps:

• Heat a dry large cast-iron skillet over high heat. Cook half the tomatoes and half the jalapenos, turning often. Transfer tomatoes to a large bowl as skins split; transfer jalapenos to a plate as skins char.
• When jalapenos are cool enough to handle, rub off of skins with paper towels. Discard ribs and seeds. Finely chop flesh; add to tomatoes in bowl. Repeat with remaining tomatoes and jalapenos.
• Stir cumin and lime juice into tomato mixture. Season with salt and pepper; toss. If not serving immediately, refrigerate in an airtight container up to 1 day.

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.

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.

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