Beef Roast

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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

How to:

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.

Serves 2


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.