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