I made this ‘steak balti’ with top quality Wagyu ribeye steak. If you’ve ever wondered if you can taste the difference, believe me… you can! The meat was so tender and flavourful. If you want to make an authentic Balti, you need to cook in stainless steel Balti Bowls and serve the Balti in the same pan. Here I have use a cast iron pan which works perfectly for any curry!
I’ve made this dish with a lot more spices in the past. As I used Wagyu beef this time, it was important to ensure the meat wasn’t over powdered.
So I kept it simple. This recipe can be made in minutes. It is so nice served with fresh naans. I like to lay the meat on top so that it is just touching the sauce. Then I take turns eating one piece of meat followed my delicious piece of sauce soaked naan.
Any steak will do here but try to get the best quality sirloin, ribeye or rump you can find. These cuts don’t require a long cooking time to become tender.
International & UK Orders
- 800g sirloin, rump or ribeye
- 3 tablespoons vegetable oil
- 2 tablespoons garlic and ginger paste
- 1 tablespoon balti masala or garam masala
- 2 onions - sliced thinly
- 2 tomatoes - diced
- Salt and pepper to taste
- Heat two tablespoons of the oil in a balti pan or wok over high heat.
- When hot, add the meat and cook for about two minutes per side for rare. Longer if you like you meat well done. For your information, 50c is rare and 56c is medium.
- Remove the meat from the pan to rest.
- Now, working quickly add the remaining oil to the pan followed by the garlic and ginger paste.
- Stir the garlic and ginger around in the oil for about 30 seconds and then add the garam masala or balti masala.
- Toss in the sliced onions and fry until they become translucent and lightly browned.
- Add the tomatoes and season with salt and pepper to taste.
- Slice the meat thinly and return to the pan pushing it into the sauce to keep it warm for serving.
- Serve on it's only or with fresh naans.
Friday 3rd of October 2014
Excuse my ignorance but what's the green garnish over the top?
Saturday 8th of November 2014
That's fresh coriander. Dan