Here's an easy week-night meal that tastes like it was more complicated than it really was. This meal was on the table in about 30 minutes, easily do-able with just a little pre-planning (to make sure your steak is defrosted). This recipe is definitely an adaptation from my Jamie Oliver cookbook. I thought I had all the spices I needed (and I didn't check before I did my weekly grocery shopping) so when looking through my spice cupboard I was surprised when there weren't any fennel seeds, so I improvised. I did have a bag of pickling spice blend, left-over from Trev's pickle-making in the summer. It had a variety of seeds in it (predominantly coriander, I think), so I decided to use it as a substitute. It seemed to work out just fine for this recipe. Sometimes you just have to go with what you have!
Indian-spiced Broccoli & Tenderloin Steak
- 2 bunches broccoli, separated into florettes
- 1 cup plain yogurt
- juice and zest from one lemon
- 4 tsp cumin seeds
- 4 tsp pickling spice blend
- salt & pepper
- pinch of chili pepper
- tenderloin steak
First, toast the cumin seeds and pickling spice blend over high heat for about 2 minutes, until the spices are fragrant. Crush the spices into a fine powder using a mortar and pestle or spice grinder. Use about 1/2 of the spice mixture as a rub on the steak and set aside.
Blanch the broccoli in boiling water, drain it well, then spread the broccoli on a baking sheet and broil on high for a few minutes. Broil the broccoli until it gets some nice charred bits. While the broccoli is cooking mix up the yogurt sauce by stirring the yogurt, lemon juice, lemon zest, 2 tbsp of spice mixture and a pinch of chili powder together in a small bowl. You can adjust the sauce by adding more lemon or spice mix. Season with salt & pepper to taste.
Also, while the broccoli is cooking preheat the BBQ. Grill the steaks for about 4 minutes per side (for medium rare - also depending on the thickness of your steaks). Serve up the steak and the broccoli with some yogurt sauce spooned over top.
Recipe adapted from Cook with Jamie