Nate’s Indian Marinated Steak & Nate’s Pilau Rice


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I know it’s been quite awhile now since i’ve blogged, and that’s partly due to going away and partly to do with the crazy weather here in the UK. For my non UK readers, the UK is a very wet country so when it suddenly decides to have a LONG freak heatwave it becomes very humid, and we don’t have A/C so it’s hot. So because of that i’ve been avoiding standing at a stove and i’ve been invited to a few BBQ’s too.

Today is a more overcast day (but I hear it’s going to get hot again) so i’ve taken the opportunity to get back to cooking without dying too much!

I think many of you view my blog because I get quickly to the recipe, so i’ll do that now!

What ingredients do I need?

For the steak:
However much steak you require (the marinade will allow for up to 3 large steaks, i’m using 3 small feather steaks, which are cheap and great for cooking spiced steak).

2 tea spoons of ground coriander
2 tea spoons of cumin seeds
2 tea spoons of paprika
2 tea spoons of coriander leaf
2 tea spoons of garlic powder
2 tea spoons of ground cumin
2 tea spoons of onion granules
2 tea spoons of salt
2 tea spoons of hot chilli powder (don’t worry this isn’t a hot dish)
1/4 cup of coconut & almond milk
2 table spoons of oil
A spring onion (optional)

For the rice:
1/2 cup of rice per person
2 tea spoons of vegetable oil
1 tea spoon of cinnamon
1 tea spoon of thyme
1 tea spoon of onion granules
1 tea spoon of cumin seeds
1 tea spoon of ground cloves
2 cardamon pods
1 tea spoon of turmeric powder

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Great i’ve got those ingredients, what do I need to do?

We’ve going to need to marinate the meat for at least 2 hours, so let’s get the marinade created so we can start that process as soon as possible! Add the ground coriander, cumin seeds, paprika, coriander leaf, garlic powder, ground cumin, onion granules, salt and hot chilli powder to a plastic bag (ideally resealable, I ran out of resealable ones so i’m using a normal food bag). Mix it up a little and then add the coconut & almond milk. Seal or hold the opening closed and swoosh it around, then add the steak. While the bag is closed squeeze and move the steak around to make sure it’s fully covered in the marinade. Leave for at least 2 hours, ideally over night. As it’s steak you can do this in or outside of the fridge.



After 2 or more hours lets start to make the rice, add your rice to a saucepan and then add the oil, followed by all of the other rice ingredients, then keep mixing on a low heat before adding the water for about a minute. Then add just enough water to cover and a bit more on top. At this point also get your griddle on a high heat with the two table spoons of oil.


After waiting around 3 minutes while the griddle is on a high heat, take the steaks out of the bag and put on the griddle, keep the remaining marinade in the bag we’re going to add this later. Cook to start with for 6 minutes flipping every minute. After the 6 minutes add the marinade and cook for another 4 minutes but this time at a medium heat, but also flipping every minute.

When the steak is cooked the rice should be too, so you’re ready to serve, add the rice and steak, optionally chop up a spring onion to go on top to garnish and for added taste.


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