Main Dishesbonappetit4.4
Mishkaki-style Strip Steak With Kachumber
Kachumber, a classic side salad in Swahili cuisine, balances out rich steak whose marinade is inspired by East African grilled beef skewers called mishkaki.
👥 4 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●pan
- ●skillet
- ●cutting board
📝 Preparation Steps
1
Crush 6 garlic cloves, 2 red Thai chiles, coarsely chopped, one 1½" piece ginger, peeled, coarsely chopped, 1½ tsp. sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt with a mortar and pestle or process in a food processor to a smooth paste. Add 1 Tbsp. double-concentrated tomato paste, 1½ tsp. garam masala, and 2 Tbsp. fresh lemon juice and mix (or pulse) to combine; transfer marinade to a medium bowl.
red Thai chiles, 2 coarsely chopped, 1 thinly sliced31½" piece ginger, peeled, coarsely chopped1½ tsp. sugar1. double-concentrated tomato paste1 Tbsp½ tsp. garam masala1. fresh lemon juice, divided4 Tbsp
2
Pat two 1"-thick boneless New York strip steaks (about 12 oz. each) dry with paper towels and add to marinade, turning to coat. Let sit at room temperature 15–⏱️ 20 minutes.
1"-thick boneless New York strip steaks (about 12 oz. each)2
3
Meanwhile, toss 1 red Thai chile, thinly sliced, 1 small red onion, finely chopped, and 1 small Persian cucumber, very thinly sliced, in a small bowl; season with remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Add remaining 2 Tbsp. fresh lemon juice; toss again. Chill kachumber until ready to serve.
. fresh lemon juice, divided4 Tbsp
4
Heat a dry large cast-iron skillet over medium-high; drizzle in 1 Tbsp. vegetable oil to evenly coat pan. Remove steaks from marinade, brushing off any solids, and transfer to skillet. Cook steaks, turning every ⏱️ 3 minutes or so, until deeply browned and charred in spots and an instant-read thermometer inserted into the thickest part registers 120°, 8–⏱️ 10 minutes for medium-rare. Transfer steaks to a cutting board and top each with a generous pat of unsalted butter; sprinkle with flaky sea salt. Let rest ⏱️ 10 minutes.
. vegetable oil1 TbspUnsalted butter (for serving)Flaky sea salt
5
Slice steaks against the grain ¼" thick and transfer to a platter. Top with most of kachumber; serve remaining kachumber alongside.
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