Ingredients
| 2 x 200g sirloin cap | |
| STEAK MARINADE | |
| ½ teaspoon garlic paste | |
| ½ teaspoon ground red Kashmiri chilli | |
| ½ teaspoon ground coriander | |
| 30ml mustard oil (or use sunflower) | |
| ½ teaspoon salt | |
| PEPPERFRY MASALA | |
| 4 tablespoons oil plus 4 tablespoons extra for frying | |
| ¼ teaspoon mustard seeds | |
| 3 tablespoons yellow lentils | |
| 25 curry leaves | |
| 1 small onion, finely diced | |
| ¼ teaspoon asafoetida | |
| ½ teaspoon ground cumin | |
| ½ teaspoon ground Kashmiri red chilli | |
| 4 teaspoons freshly ground black pepper | |
| 2 teaspoons fine desiccated coconut | |
| 1 teaspoon ginger and garlic paste | |
| 1 small tomato, diced | |
| ½ teaspoon salt | |
| 300ml beef stock | |
| fine slices of onion, coriander sprigs and lemon wedges, to garnish |
The first time I had beef pepperfry at a toddy shop in Kerala was unforgettable. The rich aroma of roasted spices filled the air as I took my first bite – the beef was perfectly tender, with a delightful heat from the black pepper and robust flavours of curry leaves and garlic. The bustling atmosphere of the toddy shop, with its wooden tables and locals sharing stories, made the whole experience warm and welcoming. It wasn’t just the food that was great, it was the sense of community.
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Instructions
| 1. | To make the marinade, mix all the ingredients in a large bowl. |
| 2. | Put steaks into the bowl and gently massage the spice mix into the meat for a minute. |
| 3. | Cover; marinate for 20 minutes. Only chill if you don’t plan to cook steaks straightaway. |
| 4. | To make the pepperfry masala, heat the first measure of oil and add the mustard seeds and lentils to toast. |
| 5. | Once they start to pop, put the curry leaves into the pan. Immediately add the onions and cook until they start to sweat. |
| 6. | Add the asafoetida, cumin, red chilli, ground pepper, coconut, and the ginger/garlic paste. |
| 7. | Cook for 1-2 minutes on a low-medium heat. Add the tomatoes and cook until the tomatoes go soft and mushy. |
| 8. | Now add the salt and beef stock and boil for about 3 minutes until the mix looks thick and spreadable. Reserve until you are ready to cook the steak. |
| 9. | Put a heavy cast-iron pan over high heat until it starts to smoke. |
| 10. | Add 4 tablespoons of oil to the pan and fry the steaks for about 2-2½ minutes each side (depending on their thickness). |
| 11. | Place on a wire rack to rest for about 8-10 minutes; cover with foil so they don’t go cold. |
| 12. | Slice the beef into thick slices. Apply a thick coat of the warm masala over the steak. |
| 13. | Garnish with thinly sliced onions and chopped coriander, with a lemon wedge on the side. |
Food and recipe styling Vaibhav Vishen / Photography Amber-Jayne Bain