Masala-Spiced Rib-Eye Steaks with Tomato-Okra Relish Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 tablespoons - cumin seeds
  • 2 teaspoons - coriander seeds
  • 1 teaspoons - whole black peppercorns
  • 1/2 teaspoons - ground cinnamon
  • 2 tablespoons - coarse salt, plus 1 teaspoon
  • 2 pieces - bone-in rib-eye steaks, each 2 pounds and 1 1/2 to 2 inches thick
  • 8 - fresh medium-to-large okra
  • 8 - plum tomatoes, halved lengthwise
  • 1 - jalapeno chile
  • 1 teaspoons - safflower oil
  • 1/4 cups - chopped fresh mint leaves
  • Directions:

    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.

    Brief 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.

    Main Ingredient:

    Bone-in Rib-eye Steaks

    Category:  Beef

    Cuisine:  American

    Prep Time: 35 min
    Cook Time: 1 hour(s) 30 min

    Posted By:


    Posted On:

    August 6, 2013

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