Mishkaki-Inspired Steak with Cucumber & Onion Salad

Dinner · Main Dishes

Mishkaki-Inspired Steak with Cucumber & Onion Salad

A garlic and ginger paste brings mishkaki-inspired flavor to whole strip steaks. The chilled cucumber and onion salad provides a bright contrast to the browned meat.
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Serves
4 servings

Bring it to the table

About this recipe.

Garlic, ginger and garam masala season strip steaks served with a sharp cucumber-onion salad.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 6 garlic cloves
  • 3 red Thai chiles (2 coarsely chopped, 1 thinly sliced)
  • 1 1 1/2-inch piece ginger (peeled and coarsely chopped)
  • 1 1/2 teaspoons sugar
  • 3 teaspoons Diamond Crystal kosher salt (or 1 3/4 teaspoons Morton kosher salt, divided)
  • 1 tablespoon double-concentrated tomato paste
  • 1 1/2 teaspoons garam masala
  • 4 tablespoons fresh lemon juice (divided)
  • 2 12-oz steaks boneless New York strip (about 1 inch thick)
  • 1 small red onion (finely chopped)
  • 1 small Persian cucumber (very thinly sliced)
  • 1 tablespoon vegetable oil
  • unsalted butter (for finishing)
  • flaky sea salt (to finish)

Fresh salad alongside a deeply browned steak

Brush off solid marinade pieces before searing so the garlic does not scorch on the pan. The salad stays cold until it meets the rested, sliced meat.

At the table

Arrange the sliced steak on a platter and add most of the salad over it, with the rest in a bowl.

The cooking plan

How to make Mishkaki-Inspired Steak with Cucumber & Onion Salad.

  1. Crush or process the garlic, two chopped chiles, ginger, sugar and 2 teaspoons Diamond Crystal salt or 1 1/4 teaspoons Morton into a smooth paste. Mix in the tomato paste, garam masala and 2 tablespoons lemon juice. Coat the dried steaks in the paste and marinate for 15–20 minutes.

  2. Meanwhile, toss the sliced chile, onion and cucumber with the remaining teaspoon Diamond Crystal salt or 1/2 teaspoon Morton and the remaining 2 tablespoons lemon juice. Refrigerate until serving.

  3. Heat a dry large cast-iron skillet over medium-high heat, then add the oil. Lift the steaks from the marinade, brushing off solid pieces, and cook, turning about every 3 minutes, until well browned and the thickest part reaches 145°F. The time depends on the thickness and pan heat; begin checking after 8–10 minutes.

  4. Transfer to a clean board, add butter and flaky salt to taste and rest for 10 minutes. Slice against the grain about 1/4 inch thick. Serve with the cucumber salad spooned over and alongside.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

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The Broken Scale

Mishkaki-Inspired Steak with Cucumber & Onion Salad

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Garlic, ginger and garam masala season strip steaks served with a sharp cucumber-onion salad.
Print Recipe
Servings: 4 servings
Course: Dinner
Cuisine: East African-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    6 garlic cloves
  •  
    3 red Thai chiles 2 coarsely chopped, 1 thinly sliced
  •  
    1 1 1/2-inch piece ginger peeled and coarsely chopped
  •  
    1 ½ teaspoons sugar
  •  
    3 teaspoons Diamond Crystal kosher salt or 1 3/4 teaspoons Morton kosher salt, divided
  •  
    1 tablespoon double-concentrated tomato paste
  •  
    1 ½ teaspoons garam masala
  •  
    4 tablespoons fresh lemon juice divided
  •  
    2 12-oz steaks boneless New York strip about 1 inch thick
  •  
    1 small red onion finely chopped
  •  
    1 small Persian cucumber very thinly sliced
  • 1 tablespoon vegetable oil
  • unsalted butter for finishing
  •  
    flaky sea salt to finish

Equipment

Cast Iron Skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Crush or process the garlic, two chopped chiles, ginger, sugar and 2 teaspoons Diamond Crystal salt or 1 1/4 teaspoons Morton into a smooth paste. Mix in the tomato paste, garam masala and 2 tablespoons lemon juice. Coat the dried steaks in the paste and marinate for 15–20 minutes.
  2. Meanwhile, toss the sliced chile, onion and cucumber with the remaining teaspoon Diamond Crystal salt or 1/2 teaspoon Morton and the remaining 2 tablespoons lemon juice. Refrigerate until serving.
  3. Heat a dry large cast-iron skillet over medium-high heat, then add the oil. Lift the steaks from the marinade, brushing off solid pieces, and cook, turning about every 3 minutes, until well browned and the thickest part reaches 145°F. The time depends on the thickness and pan heat; begin checking after 8–10 minutes.
  4. Transfer to a clean board, add butter and flaky salt to taste and rest for 10 minutes. Slice against the grain about 1/4 inch thick. Serve with the cucumber salad spooned over and alongside.

Notes

Serves 4 as a main course, or up to 6 smaller portions with sides.
Cook the steaks to 145°F and rest at least 3 minutes; the listed 10-minute rest covers that minimum.
Keep the salad separate from the raw-steak marinade.

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