Name: Spiced steak with dhal
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Dhal; 1 tablespoon vegetable oil; 1 brown onion (150g), chopped finely; 4 clove garlic, crushed; 1 centimetre piece fresh ginger (5g), grated; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 litre (4 cups) water; 2 tomatoes (300g), chopped coarsely; 1 1/2 cup (300g) red lentils; 1/4 cup coarsely chopped fresh coriander; 1 1/2 teaspoon ground cumin; 1 tablespoon ground coriander; 2 teaspoon hot paprika; 2 centimetre piece fresh ginger (10g), grated; 2 tablespoon vegetable oil; 1 kilogram beef rump steaks; 2/3 cup loosely packed fresh coriander leaves; 1 lime (65g), cut into wedges

Ingredients

Dhal

1 tablespoon vegetable oil

1 brown onion (150g), chopped finely

4 clove garlic, crushed

1 centimetre piece fresh ginger (5g), grated

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 litre (4 cups) water

2 tomatoes (300g), chopped coarsely

1 1/2 cup (300g) red lentils

1/4 cup coarsely chopped fresh coriander

1 1/2 teaspoon ground cumin

1 tablespoon ground coriander

2 teaspoon hot paprika

2 centimetre piece fresh ginger (10g), grated

2 tablespoon vegetable oil

1 kilogram beef rump steaks

2/3 cup loosely packed fresh coriander leaves

1 lime (65g), cut into wedges

Method

1.To make dhal, heat oil in a large heavy-based saucepan; cook onion, garlic and ginger, stirring, until onion softens. Stir in spices; cook, stirring, until fragrant. Add the water, tomato and lentils; bring to the boil. Reduce heat; simmer, uncovered, 30 minutes or until lentils are tender, stirring occasionally. Stir in coriander.

2.Meanwhile, combine spices, ginger and oil in a large bowl, add steaks; toss steaks to coat in mixture.

3.Cook steaks on a heated oiled barbecue grill plate, 4 minutes each side or until cooked as desired. Cover; stand 5 minutes, slice thickly.

4.Serve steak with dhal, coriander leaves and lime wedges.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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