Masala-Spiced Rib-Eye Steaks with Tomato-Okra Relish
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon whole black peppercorns
1/2 teaspoon ground cinnamon
2 tablespoons plus
1 teaspoon coarse salt
2 bone-in rib-eye steaks (each 2 pounds and 1 1/2 to 2 inches thick), room temperature
8 ounces fresh medium-to-large okra
8 ounces plum tomatoes (about 3), halved lengthwise
1 jalapeno chile
1 teaspoon safflower oil, plus more for brushing
1/4 cup chopped fresh mint leaves
Toast cumin, coriander, and peppercorns in a small skillet over medium-high heat until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice grinder or with a mortar and pestle, transfer to a bowl, and stir in cinnamon and salt. Season each steak with 2 tablespoons spice mixture; let stand 30 minutes. Meanwhile, toss okra, tomatoes, and chile with oil and 1 teaspoon spice mixture.
Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill steaks until charred in places on bottom, 8 to 10 minutes. Turn steaks and add okra, tomatoes, and chile. Grill until vegetables are charred in places and tender, and a thermometer inserted into thickest part of steaks (do not touch bone) reaches 125 degrees for medium-rare. Transfer steaks and vegetables to a cutting board. While steaks rest, at least 15 minutes and up to 30 minutes, grill corn.
Meanwhile, coarsely chop okra, tomatoes, and chile and transfer to a bowl. Toss relish with mint and season with salt. Thinly slice steaks across the grain and serve with relish.
Cook Time: 60 minutes
Description: Make Martha Stewart's Masala-Spiced Rib-Eye Steaks with Tomato-Okra Relish recipe. How To and Step-by-Step Instructions for healthy dinner recipes from Martha Stewart.
This recipe was submitted by Rachel Woodham