Beef – about 2 palm sized, 1 1/2 inch thick steaks
Onions – 1 cup (thinly sliced)
Green chillies – 2 (slit lengthwise)(optional)
Ginger garlic grated– 1 tablespoon
Yogurt – 2 tablespoon
Chili powder – 1/2 tablespoon
Turmeric – 1/4 teaspoon
Pepper powder – 1/2 teaspoon
Fennel powder – 1 tablespoon
Garam masala powder – 1/4 teaspoon
Curry leaves – 2 sprigs (optional)
Salt – to taste
Oil – 4+1/2 tablespoons
Marinate meat with ginger garlic paste, curd, chili powder, turmeric powder, fennel powder, pepper powder, garam masala, 1/2 tablespoon oil and salt. Refrigerate for about 2-3 hours.
In a heavy bottomed pan/iron skillet, add about 4 tablespoons oil/butter. When the oil becomes hot add the onions and saute till golden brown. Remove from the pan and keep aside. Then place the pieces of meat in the pan and cook on medium/high flame for 3 minutes till it browns then flip it over and cook the other side. When the meat is browned on both sides, add the onions to the pan and mix well so that it gets coated with the masala that’s stuck to the bottom of the pan. Also add the curry leaves and green chillies (personal choice). Cover and cook on a low flame for about 10 minutes each side, keep checking the meat for doneness. When the meat is well done remove from flame. The onions should be carmalized. Let the meat rest for about 5 minutes before you serve. Serve with mashed potatoes.
If you are planning to cook your steaks in the oven, then heat the oven to 375 degree farenheit and place the skillet in the oven after the meat is browned, for about 5-10 minutes depending in how you like your steaks.