Rib Eye Steak with Mango Pickle

Reza Mahammad adds a sweetness to his steak dish.

  • Serves4
  • DifficultyEasy

For the steak

4 x 200g rib eye steaks/ cut inch-to-inch half thick
1 tbsp coarse salt

For the pickle

1tsp cumin
2 tsp coriander seeds
6 unripe mangoes
2 tsps chilli powder
¼ tsps turmeric
1 tsps mustard seeds, black
80ml cider vinegar
5 tbsp brown sugar

For the tempering spices

150ml vegetable oil
1 tsp black mustard seeds
2 tsp cumin seeds
½ tsps nigella seeds
½ tsps fenugreek seeds

Make fire using hardwood charcoal.

Dry pat the steaks when the coals are white hot, generously season the steaks on both sides with salt and pepper.

Place directly on the coals, for 3 minutes each side - knock off any coals that may stick. Alternatively, grill or griddle your steak if you prefer. Leave it to rest for half the cooking time – 3 minutes before carving.

To make the mango pickle, toast the spices - the coriander and the cumin.

Grind in a pestle and mortar.

Add the toasted spices, the chilli powder and the turmeric to the shredded mango.

Dissolve the sugar and salt in the cider vinegar.

Pour vinegar mixture over the mango.

Heat the vegetable oil and temper the mustard seeds, cumin seeds, nigella and fenugreek seeds. Once tempered pour warm oil over the mango and mix thoroughly to allow flavour to infuse.

Adjust seasoning with salt.

Rib Eye Steak with Mango Pickle

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