Indian-spiced steak and spuds
- Prepare
- overnight
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
Try Matt Tebbutt’s fresh take on rump cap this weekend. Marinate in a homemade spice rub and serve with spiced crushed potatoes.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the spice mix
- ½ tbsp black peppercorns
- 1 tbsp coriander seeds
- ½ tbsp cumin seeds
- 1 tbsp chopped fresh thyme
- 1 tbsp garam masala
- 300g/10½oz rump cap
For the potatoes
- 2 tbsp olive oil
- 2 onions, sliced
- 3 garlic cloves, crushed
- 1 tbsp crushed fresh root ginger
- 15 curry leaves
- 1 tsp ground turmeric
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tbsp garam masala
- 2 green chillies, chopped
- 1 beef tomatoes, chopped
- 500g/1lb 2oz cooked whole new potatoes
- 1 red onion, cut into rings and pickled
- 100ml/3½fl oz white wine vinegar
- 20g/¾oz caster sugar
- ½ bunch fresh coriander
Method
Put all the spice mix ingredients into a spice grinder. Grind until combined, then rub all over the beef. Marinate overnight.
On the day of cooking, heat the oven to 200C/180C Fan/Gas 6. Bring the meat to room temperature and cook fat side down to render. Transfer to the oven and roast for 15–20 minutes depending on the thickness.
Meanwhile, set a large frying pan over a low heat with a drizzle of olive oil. Add the onions and caramelise gently for 30 minutes until golden.
Add the garlic, ginger, curry leaves, spices and green chilli. Add the chopped tomatoes and cook for 10 minutes, then break the potatoes up a bit and stir them through.
Meanwhile, to make the pickled onions set the white wine vinegar, sugar and 100ml/3½fl oz of water in a pan over medium heat until the sugar has dissolved. Put the red onion rings into a bowl and pour over the pickle liquor.
To serve, add the coriander and pickled onions (without the liquor) and serve with the sliced steak.
