Coffee-Spiced Steak with Burnt Kachumber Salad

Name: Coffee-Spiced Steak with Burnt Kachumber Salad
Yield: Serves 2
Cuisine: Indian
Ingredients: 2 Tbsp chopped cilantro; 1 cucumber (12 oz [340 g]), diced; 2 Tbsp coarsely ground coffee beans; 2 Tbsp fresh lemon juice; 3 Tbsp extra-virgin olive oil; 12 oz [340 g] cherry or grape tomatoes, cut in half; 2 to 4 Tbsp melted ghee or extra-virgin olive oil; Two 1 in [2.5 cm] thick rib eye steaks (1 lb [455 g] each); 1 Tbsp red chilli flakes, preferably Urfa; 1 Tbsp coriander seeds, cracked; 1 tsp ground green cardamom; 1 Tbsp Fine sea salt; ½ tsp ground black pepper; Fine sea salt; 1 medium red onion (9¼ oz [260 g]), peeled and cut in half; 1 green chilli, cut in half

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

Kachumber is an Indian condiment type of salad (we often serve our salads on the side as part of a larger meal) made with cucumber, onions, and tomatoes. In this version I’ve reconstructed it, roasting the onions and tomatoes, then adding bits of fresh cucumber—being rich in water, the cucumber is not heated. This “burnt” version pairs well with the grilled steak. Note: The salad can be made a few hours ahead of time.

Ingredients

Asia
India
Gluten-free

Ingredients

Method