Tuesday, November 10, 2015

Cardamom Pepper Steak

I firmly believe that less is almost always more when it comes to a beautiful piece of steak, but I generally can't resist the urge to try something new. It doesn't get much simpler than this, but the heady cardamom adds a wonderful something extra to a good grilled steak. With all the time and energy you've saved on the main, you'll have plenty to create some delicious, more traditional Indian side dishes.

One year ago: Roasted Black Cod with Bok Choy and Soy Caramel Sauce
Two years ago: Fennel and Feta with Pomegranate Seeds and Sumac
Three years ago: Pot Roast Studded with Almonds and Bacon
Four years ago: Chocolate Pumpkin Cake
Five years ago: Blue Cheese and Red Potato Tart
Six years ago: Asparagus, Oka, Pine Nuts and Lemon Pasta

Cardamom Pepper Steak (from Indian Cooking Unfolded)

1 tbsp black peppercorns
1 tsp cardamom seeds
1 tsp coarse salt
4 filet mignons (3 - 3.5" thick, 6 to 8 oz)

1. Preheat a grill to high.
2. Grind peppercorns and cardamom seeds in a spice or coffee grinder until consistency of coarsely ground black pepper. Stir in salt.
3. Rub spice blend into both sides of steaks.
4. Sear meat on grill to desired level of doneness. He suggests 8 to 12 minutes per side.

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