Spice crusted Steak with Cucumber Salad

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Ingredients:

• Beef Rump or Sirloin Steaks – 500 gms
• Garlic Cloves – 2, crushed
• Olive Oil
• Cucumber – 1, finely sliced
• Green Chilli – 1, deseeded and sliced
• Coriander Leaves – 2 to 3 sprigs, chopped
• Salt Flakes – 3/4 tsp
• Black Peppercorns – 3/4 tsp
• Coriander Seeds – 1 tblsp
• Cumin Seeds – 2 tsp
• Fennel Seeds – 1/2 tsp
• Onions – 2, finely sliced
• Tomatoes – 4, cut into thin wedges
• Salt – 1 tsp
• Sugar – 2 tsp
• White Vinegar – 1/4 cup
• Plain Yogurt – 3/4 cup
• Lemon Wedges for garnish

Method:

1. Pat the steaks dry, rub with crushed garlic and brush with olive oil.
2. Coarsely grind the salt flakes, peppercorns, coriander seeds, cumin seeds and fennel seeds.
3. Press the mixture onto the steaks and keep aside for 15 minutes.
4. Mix the onion, tomatoes, cucumber, chilli and coriander in a bowl.
5. Season with 1 tsp salt and 2 tsp sugar.
6. Add the vinegar.
7. Mix and leave to marinate.
8. Heat a heavy pan over medium-high heat.
9. Cook the steaks, turning once, until the surface is crisp and the inside pink.
10. Remove from the heat and keep aside for 5 minutes, then slice thinly.
11. Drain liquid from the salad.
12. Pile onto plates and arrange the sliced meat on top.
13. Add a dollop of yogurt and garnish with lemon wedge.
14. Serve.