For Father’s Day, try a simple spicy steak on Saturday night.

Steak thin slices such as flat irons and hangers are great for Saturday dinner because they are full of flavor and cook quickly. But rubbing a tasty spice and instant marinade easily takes the meat to a special occasion. Combining with a simple side of partially mashed lentils will satisfy this meat and potato man in your life for Father’s Day.

For this version of our book, Milk Street Tuesday Nights, which limits recipes to 45 minutes or less, we took inspiration from Chefs Sam and Sam Clark’s London restaurant Moro. They offer their steak on hummus, but our simple method of picking saves time and effort without sacrificing taste.

First, we briefly marinate the meat in soy sauce, then dry it and coat it with a mixture of coarse crushed cumin and fennel seeds, salt and pepper. When crushing seeds, be sure to keep them coarse – do not grind them into powder. It helps to make crust when sifting the meat and helps to prevent spices from burning.

We then partially mash the gram and cook it in a pan with chopped scallops. Hot salad is a great foil for steaks, which we sprinkle with a little more spice mixture after cooking to double the flavor. A bucket of plain yogurt and hot beaten bread will finish the meal.

جائیں Visit Christopher Campbell’s Country Street at for more recipes.

Spice crusted stack with one side of partially mashed lentils.
– Malik Street / Associated Press

Spice crusted stack with mashed lentils

1½ pound flat iron steak, cut into 3 or 4 pieces

1 cup soy sauce

Grind 2 tablespoons cumin seeds.


2 tablespoons fennel seeds, coarse money.

Kosher salt and ground black pepper

Two 15½-ounce cans of gram, dry

6 tablespoons extra virgin olive oil, distributed, plus extra to serve

1 bunch scallops, finely chopped.

2 teaspoons zest plus sliced ​​lemons, 2 cups lemon juice and a pinch of lemon to serve

1 cup lightly packaged fresh flat leaf parsley

In a shallow baking dish, combine the steak and soy sauce, turning to coat. Set aside for 15 to 20 minutes. Meanwhile, in a small bowl, mix cumin, fennel and 2 teaspoons each of salt and pepper.

Dry the steak from the baking dish with paper towels. Use all spices except 1 tablespoon to coat each side of the stack. Sit on one side. In a large bowl, use the potato juice to mash about 2 lentils. Stir in the rest of the gram.

In a 12-inch non-stick skeleton over medium-high heat, heat 2 tablespoons of oil until barely smoked. Add the lentils and stir occasionally, stirring occasionally, for 2 to 3 minutes. Stir in half the scales, 2 tablespoons more oil and lemon juice. Stir in the lemon zest and parsley, away from the heat. Taste and season with salt and pepper, then transfer to a platter, turning to one side.

Clean the skeleton. Heat the remaining 2 tablespoons of oil over medium heat until barely smoked. Add the steak and cook until both sides are well browned and turn 120 degrees in the middle for the rare, 125 ° F for the medium rare, 6 to 10 minutes, halfway through. Transfer to a set wire rack on a rimmed baking sheet and let rest for 10 minutes.

The Spice Crusted Steak, which is partly a part of mashed lentils, is a show stop and fast enough to eat on Saturday night.
– Malik Street / Associated Press

Finely slice the stack against the grain, then arrange the pieces on a platter with mashed lentils. Pour over any accumulated juice and sprinkle with remaining scallops and a mixture of preserved spices. Drizzle with oil and serve with lemon zest.

Serves 4

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