Qatari-style Spiced Steak with Fragrant Rice

Ingredients

In this Qatari adaptation of Steak Diane, we incorporate traditional Qatari spices and flavors to create a unique fusion dish. The original American recipe is known for its rich sauce made with Worcestershire sauce, mustard, and brandy, while the Qatari version focuses on marinating the steak with aromatic spices and infusing the rice with traditional Qatari ingredients such as saffron, cardamom, and rose water. This adaptation adds a touch of Qatari culture and flavor to the classic American dish. We alse have the original recipe for Steak Diane, so you can check it out.

• 4 beef steaks (200g each) (7 oz) 4 beef steaks (200g each) (7 oz)
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 4 green cardamom pods, lightly crushed 4 green cardamom pods, lightly crushed
• 1 tablespoon rose water 1 tablespoon rose water
• Fresh parsley or coriander leaves, for garnish Fresh parsley or coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 0g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the ground cumin, coriander, turmeric, black pepper, and salt.
2. 2.
   Rub the spice mixture onto both sides of the steaks, ensuring they are evenly coated. Let them marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large skillet over medium-high heat. Add the steaks and cook for 3-4 minutes on each side for medium-rare, or adjust the cooking time according to your preference. Remove the steaks from the skillet and let them rest for a few minutes.
4. 4.
   In a separate pot, rinse the basmati rice under cold water until the water runs clear. Drain the rice.
5. 5.
   In the same skillet used for the steaks, add the rinsed rice, water, saffron threads, and crushed cardamom pods. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6.
   Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and stir in the rose water.
7. 7.
   Serve the spiced steaks on a bed of fragrant rice. Garnish with fresh parsley or coriander leaves.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the rice.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains when cooked.
• Cardamom pods — Lightly crush the cardamom pods to release their aromatic oils before adding them to the rice.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or cayenne pepper to the spice rub.
• Allow the steaks to come to room temperature before cooking to ensure even cooking throughout.
• Resting the steaks after cooking allows the juices to redistribute, resulting in a more tender and flavorful steak.
• Experiment with different herbs for garnishing, such as mint or dill, to add a refreshing twist to the dish.
• Serve the steak with a side of traditional Qatari pickles for a tangy and crunchy accompaniment.

Serving advice

Serve the Qatari-style Spiced Steak with Fragrant Rice on a large platter, allowing guests to help themselves. Accompany the dish with a fresh salad or grilled vegetables for a complete meal.

Presentation advice

Arrange the spiced steaks on a bed of fragrant rice, garnishing with fresh parsley or coriander leaves for a pop of color. Drizzle any remaining pan juices over the steaks for added flavor and visual appeal.