alteRecipes.com recipe
derived from Ruta Kahate's
5 Spices, 50 Dishes
(Chronicle, 2007, pages 48-49)
| 1. | beef | 1 pound marbled beefsteak sliced very thin at the store |
| 2. | cilantro | 1 ¼ cups chopped |
| green serrano chile | 1 medium, coarsely chopped | |
| lemon juice | 2 Tablespoons | |
| shallot | 1 medium-sized, chopped | |
| fresh ginger | 1 Tablespoon chopped | |
| turmeric | 2 teaspoons | |
| cumin seed | 2 teaspoons whole seeds | |
| salt | to taste |
1. Take the beef out of the refrigerator and let it come up to room temperature.
2. With a few pulses in your food processor, process the ingredients for the marinade into a rough mixture. Spread it over the beef.
Set the beef aside to marinate for 24 hours, stirring it from time to time in order to be sure that the marinade is evenly distributed.
3. Broil (or grill) the beef close to a hot flame, turning the pieces over once to be sure they are well cooked, for 2-3 minutes total.
Serve sometime during the next few hours.