Bal's Steak Massala

From Bal's Spice Kitchen

Printable Recipe

Prep time: 5 minutes
Makes 1/3 cup
Lasts up to 3 months

Ingredients:
2 tbsp cumin seeds
1 tbsp fennel seeds
1 tsp brown mustard seeds (I used yellow and it was still delicious)
1 tsp black peppercorns
1/4 cup fenugreek leaves
1 tsp smoked paprika
1/2 tsp red chili pepper flakes
1/2 tsp salt

Directions:
1.  In a skillet, toast the cumin, fennel & mustard seeds, and peppercorns on medium low heat until the aroma fills the air - about 30 seconds.  Remove from heat and allow to cool.

2. Process the spices in a spice grinder or mortar & pestle until coarsely ground.   Add the fenugreek leaves, paprika, chili pepper flakes and salt and give a quick pulse in the grinder or pounding in the mortar.

Store in an air tight jar in a cool, dark place for up to 3 months.  NOTE: I made have the recipe for two steaks and still had enough left over for another time.

Grilled Around the World Spiced Flank Steak

Printable Recipe

Prep time: 5-10 minutes
Marinating time: 2 hours on counter or overnight in the fridge
Grilling time: 10 minutes for medium rare
Serves 2-4 (depending on the size of the flank steak & your appetites

Ingredients:
1 large flank steak, trimmed of excess fat and scored on the diagonal on each side
Spice Rub:
1 large clove garlic, minced
1 tbsp Classic Spicy Rub from Epices de Cru
1/2 tsp Pasilla Oaxaca smoked chili flakes from Epices de Cru
1/2 tsp Dionysios Wild Herbs from Epices de Cru
1 tbsp olive oil
1 tbsp apple cider vinegar

Directions:
1. Lightly score the flank steaks on the diagonal, making very shallow cuts into the meat.

2. Combine all the spice rub ingredients in a bowl and pat over both sides of the prepared flank steak. I use a zip lock baggie. Let it sit for 4 hours on the counter or overnight in the fridge before grilling.

3. Grill over high heat for 4 minutes, flip and grill for another 4 minutes. Turn the heat down to medium high and flip for another 2 minutes or longer depending on how well done you like your meat cooked.

4. Remove from grill and let the meat rest on a platter for 5-10 minutes before slicing thinly across the grain.

This time I served it with Thyme "roasted" sweet potatoes ( cut sweet potato in half length-wise, sandwich a couple of sprigs of fresh thyme between, wrap in paper towel and microwave for 8 minutes or until soft), and sauteed mushrooms.

Aleppo Spiced Chickpea Salad

Aleppo Spiced Chickpea Salad
Adapted from, among others, this recipe from Kalyn's Kitchen

Printable Recipe

Prep time: 5 minutes
Cook time: 10 minutes
Chill time: 30 minutes
Serves 4-6

Ingredients:
2 cans Chickpeas (garbanzo beans), rinsed well and drained
1-2 tbsp avocado oil ( good olive oil is fine too)
1 onion, finely chopped
1 large clove garlic, finely chopped or minced
½ tsp turmeric
1 tbsp aleppo spices or your favorite curry powder
¼ tsp cayenne pepper
4 tbsp fresh cilantro/coriander, finely chopped
2 tbsp lemon juice
sea salt to taste

Directions:
1. Heat the oil over a medium heat and add the chopped onion. Sauté until the onions are beginning to brown (about 4-5 minutes) and add the chopped garlic and continue to cook for another 2 minutes.

2. Add the spices (Aleppo or curry, turmeric & cayenne).toss and cook for another minute or until fragrant from all those wonderful spices. Add the drained chickpeas, lemon juice and cilantro. Toss and heat for a couple of minutes.

3. Remove from heat, taste and add some sea salt and extra lemon juice if needed. Allow the chickpeas to cool in a bowl for about 10-15 minutes and transfer to the fridge for another 15-30 minutes before serving.

4. Taste for seasoning and add more cilantro plus whatever seasoning seems missing.

This simple side is great for lunches as well. I particularly like it with Naan Bread and tt’s even better the next day!