Masala Spiced Rib Eye Steaks With Tomato Okra Relish Recipe 455

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.

Steps:

• Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
• Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.