All hail the Tikka Masala sauce!!

This started out as an indonesian meal of beef served with a pickled cucumber salad, but we added Naan bread and Patak's Tikka Masala sauce as side dishes.  The beef was incredible when dipped in the Tikka Masala, and Sasha says it's now his second favorite dipping sauce after Tzatziki!!!

Beef with Pickled Cucumber Salad
Ingredients
  • 1/4 cup cashews
  • 1 teaspoon coriander seeds
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 1-inch piece fresh ginger, peeled and chopped
  • 1 tablespoon sambal oelek or other Asian chili paste
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1/4 cup fresh lime juice
  • 4 8 oz beef steaks
  • Vegetable oil, for grilling
Directions
1. In a small heavy skillet, combine the cashews and coriander seeds and place over medium heat. Cook, shaking the skillet frequently, until the cashews are lightly browned and the coriander is fragrant, 3 to 5 minutes.
2. In a food processor, combine the toasted cashews, coriander, shallots, garlic, ginger, sambal, fish sauce, brown sugar, and lime juice; process until almost smooth.
3. Coat the beef with the cashew mixture, cover, and refrigerate at least 3 hours or overnight.
4. Prepare a grill for high heat cooking. Brush the grill grate with oil. Grill the steaks, turning once, until the beef is browned, 4 to 5 minutes. 
Pickled Cucumber Salad
Ingredients
  • 1 teaspoon coriander seeds
  • 1 cup rice wine vinegar
  • 1/4 cup white sugar
  • Kosher salt
  • 1/2 to 1 serrano chile, halved lengthwise and sliced
  • 3 Kirby cucumbers, halved lengthwise and sliced on the diagonal
  • 2 medium carrots, halved lengthwise and sliced on the diagonal
  • 1/4 cup fresh cilantro leaves
Directions
1. Toast the coriander seeds in small hot pan over medium heat until fragrant, 3 to 5 minutes.
2. Combine the toasted coriander with the vinegar, sugar, 2 teaspoons salt, and chile in a large shallow pan. Bring to a boil over medium heat and cook 5 minutes.
3. Turn off the heat and add the cucumbers, carrots and cilantro; let sit, covered, 20 minutes. Drain the cucumber and carrot mixture.

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