Grilled Eurasian-style Steak

Ingredients

In this Eurasian adaptation, the traditional Italian Bistecca alla Fiorentina is transformed by incorporating the vibrant flavors of Singapore and Malaysia. The original dish is typically seasoned with salt, pepper, and olive oil, while the Eurasian version incorporates a blend of Asian spices such as turmeric, coriander, and cumin. Additionally, the dish is served with a tangy tamarind sauce and fragrant coconut rice, which are not part of the original Italian recipe. We alse have the original recipe for Bistecca alla Fiorentina, so you can check it out.

• 2 bone-in ribeye steaks (500g / 1.1 lb each) 2 bone-in ribeye steaks (500g / 1.1 lb each)
• 2 tablespoons turmeric powder (30g) 2 tablespoons turmeric powder (30g)
• 1 tablespoon ground coriander (15g) 1 tablespoon ground coriander (15g)
• 1 tablespoon ground cumin (15g) 1 tablespoon ground cumin (15g)
• 1 teaspoon chili powder (5g) 1 teaspoon chili powder (5g)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• Salt and pepper, to taste Salt and pepper, to taste
• Tamarind sauce, for serving Tamarind sauce, for serving
• Fragrant coconut rice, for serving Fragrant coconut rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, combine the turmeric powder, ground coriander, ground cumin, chili powder, minced garlic, vegetable oil, salt, and pepper to create a marinade.
2. 2.
   Rub the marinade all over the steaks, ensuring they are evenly coated. Allow the steaks to marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the steaks from the marinade and let any excess marinade drip off.
5. 5.
   Grill the steaks for approximately 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness.
6. 6.
   Remove the steaks from the grill and let them rest for a few minutes before slicing.
7. 7.
   Serve the grilled steaks with tamarind sauce and fragrant coconut rice.

Treat your ingredients with care...

• Turmeric — Be cautious when handling turmeric as it can stain surfaces and clothing. Use gloves or wash your hands immediately after handling.
• Tamarind sauce — Adjust the amount of tamarind sauce according to your taste preferences. Add more for a tangier flavor or less for a milder taste.

Tips & Tricks

• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• Allow the steaks to come to room temperature before grilling to ensure even cooking.
• Let the steaks rest after grilling to allow the juices to redistribute, resulting in a more tender and flavorful steak.
• Serve the steak with a squeeze of lime for an extra burst of freshness.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.

Serving advice

Serve the grilled Eurasian-style steak as the centerpiece of a meal, accompanied by fragrant coconut rice and tamarind sauce. Garnish with fresh herbs, such as cilantro or Thai basil, for added freshness and visual appeal.

Presentation advice

Present the grilled steak on a large platter, sliced and arranged neatly. Drizzle the tamarind sauce over the steak and sprinkle some chopped herbs on top for an attractive presentation. Serve the fragrant coconut rice in a separate bowl or mound it alongside the steak.