Kerala x Australia
Tellicherry pepper steak with masala chips
A pub steak night with a Malabar pepper mill.
50 minTime
46 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original774kcalsame
46 gproteinsame
6 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rinse and dry the chips. Fry in oil at 160°C on medium heat for 6 minutes and drain.
- 2Season the steaks with 1/2 tsp salt and press half the crushed pepper onto both sides. Rest 10 minutes.
- 3Heat 1 tbsp of the frying oil in a heavy pan on high heat. Sear the steaks 2 minutes a side until well browned and no pink remains. Rest on a warm plate.
- 4Lower to medium heat. Melt the butter, add the shallots, garlic, curry leaves and remaining pepper and cook 2 minutes.
- 5Pour in the stock and scrape up the browned bits. Boil 3 minutes, add the cream and garam masala and simmer 2 minutes. Add any steak juices and a pinch of salt.
- 6Fry the chips again at 190°C for 3 minutes. Toss with the chilli, chaat masala and remaining salt. Dress the rocket with lemon.
Serve it like this
Slice the steak and fan it over a pool of pepper sauce, stack the masala chips beside it like logs and finish with dressed rocket and fried curry leaves.
