High Steaks

As a steak lover I try to consume organic , sustainable and aged beef whenever I eat steak which is about twice a month. Obviously the traits I mentioned above come with a price and so over time I have spent a considerable amount of time trying to find the best cheap cuts and optimum ways to extract the tenderness and flavor you would expect from an expensive cut like the filet mignon or the rib-eye. One of my favorite economy cuts is a bit rare as most chain groceries make two cuts out of the same peice of meat . Top sirloin is the length of muscle right below the tenderloin. Scientifically called the biceps femoris , its nearness to the kidney gives it a more mineral flavor which is quite unique. Since this muscle does not have a lot of fat marbling and hence is a lot leaner , it is sold cheaper than its neighbors tenderloin and sirloin. When cut french style which is in steaks of at least 2 inch thickness , it offers the home cook a chance to cook it in a tender, delicious way. The thickness is important while cooking as it helps keep the lean inside moist and tender while searing the steak on the outside. Only a handful of meat shops that I know carry thick steaks of Top Sirloin. In Seattle A&J Meats shop in Queen Anne and all the Whole foods shops come to mind.

Pan seared top sirloin with potato and pea hash and blue cheese sauce:


~Heat pan on really high heat with a tblspn of canola till the oil starts to slightly burn . Season room temperature steak generously on both sides with fresh ground pepper and sea salt and introduce in the pan .
~Without disturbing the steak sear on one side for 4 mins , then the other for 3 mins and then turn heat down to medium.
~Add two pats of butter with two cloves of garlic and a sprig of thyme to the pan and baste the meat for about 2-3 mins.
~Introduce the pan in a 400 degee oven for 5-10 mins , depending on the thickness of the steak.
~The goal it to get the inside of the steak to 130 degrees which is medium rare.
~Remove steak from oven and rest on a dry room temp. plate for about 5 mins before slicing for presentation.

Lamb kebabs , chickpea masala , mint sauce

Start out with never frozen freshly ground lamb ... highlight one spice and add few others for certain high notes and cook the kebabs to medium (150 degrees) . What you will get is the bold flavor of lamb enhanced by its own tenderness and mouth feel with the zing and slight aroma of earthy spices.

Cumin scented Lamb Kebabs:

2 lbs of freshly ground lamb
1 large red onion, finely diced
6 cloves finely diced garlic
1 tblspn diced ginger
1 large egg
3 tblspns chickpea flour
1 tblspns cumin powder
1/2 tblspn garam masala
4-5 sprigs of finely chopped cilantro
lemon juice from one medium lemon
1/2 to 1 tblspn of kashmiri lal mirch ( less pungent variety of chilli powder )
1.5 tblspns of salt
1/2 tblspn ground black pepper.

-Mix all ingredients in a large mixing bowl for about 5 mins till they look homogenized.
-Rest the mixture in the fridge for 1-2 hours for the flavors to meld.
-Remove mix from fridge and rest for about 30 mins so that the mix comes to around room temperature.
-Gouge a small amount from the mix ( enough to make a oversized meatball) and roll it in your palm , then flatten two opposite sides and then flatten the edges to make the shape of a small round box. The box should be about 1/2 inch thick with a diameter of two inches.
-Heat a pan to medium with tblspn of canola oil , and fry the kebabs for about 4 mins each, or till the side touching the pan is caramalized to a golden brown. (no oil is needed as the lamb consists of about 20% fat, but the canola keeps the kebabs from burning)
-Then either shove the pan in a 350degree oven for 5 mins or cover the pan with a aluminum foil and let it sit on a really low flame for 7-8 mins.

Chickpea Masala:

1 can chickpea , drained and rinsed.
1 small red onion , julienned
2 diced roma tomatoes
2 seranno chilis , finely chopped
4 cloves garlic , finely diced
1 bay leaf
pinch of brown mustard seeds
pinch of cumin seeds
2 cloves
1/2 teaspn turmeric powder
1tblspn cumin powder
3/4 tblspn vinegar
1 tplspn salt
roughly chopped cilantro leaves for garnish.

- Heat oil on a medium flame in a pan .
- introduced mustard seeds and cumin seeds after a while , they should start sputtering immediately.
- add the cloves, bay leaf, ginger , garlic and fry for about a min without letting the garlic burn
- add the onions with a pinch of salt and saute till the onions became translucent
- add the tomatoes with rest of the spices and vinegar and thoroughly mix for about a min
- then add the chickpeas with rest of the salt , cover and cook on low heat for 30-40 minutes.

Mint sauce:

3-4 ounces mint leaves , washed and roughly chopped
2 tble spoons of diced ginger
1/2 tblspn salt
1/4 tblspn ground black pepper
1 cup heavy cream.
1 teaspoon of mild tamarind water (for acidity and balance)

-Blend all ingredients thoroughly in a blender, then strain it through a seive for a smooth finish.