1 kg tenderized steak1 teaspoons mixed ginger and garlic paste1 teaspoon red chilli paste Salt to tasteOil1 red onions finely chopped 1 tablespoon jalapeños sauceSteakhouse sauce optionalPinch black pepper powder1 small fresh green chillies chopped2 teaspoon red chilli powder 3 teaspoon red kashmiri masala 1 ½ teaspoon dhania (coriander) jeera mixed spicePinch tumeric1 teaspoons garam masala1 Tablespoon tomotoe puree¼ cup fresh cream2 tablespoon butter ghee (Clarified butter)Fresh green dhania (coriander)
Marinate steak strips in ginger, garlic, red chilli paste/purée, salt, black pepper jalapeño sauce, rest of the spice mix cling wrap chill in refrigerator for 15 minutes. Chop red onions, green chillies and braised in oil in a medium saucepan, until golden brown. Lower heat add the marinated steak and cook for next 15 - 25 minutes add a little water till water reduced and oil starts to separate. Now cook through with the fresh cream and butter ghee (Clarified butter) until the steak is creamy and has a beautiful colour. Garnish with fresh green dhania (coriander) leaves. This can be served with yellow rice, mix veg and crispy potato wedges. Potatoes wedges6-8 potatoes whole washed and boil with skin on.Cool and slice in wedges. Add salt, pepper, chillie flakes, dried mixed herbs. Give it a light toss Fry in preheated shallow oil drain on pepper towel. Serve this as a side with steak, meat or chicken dishes... Bon appetite ♥️Shu-Hani ❤️
INFO & TIPS
Serve as a meal
Serve with mixed veggies
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