The Sweet, Salty, Crunchy Steak
Sometimes one recipe leads to another. In testing out last week's bhel puri recipe I started to imagine another place where that sweet, salty and crunchy combo can balance out: a steak. Why not add a bit of sweetness and tartness with some tamarind? And instead of rice puffs why not just let rice krispies do the trick and add a bit of crunch to the otherwise heaviness of a steak?
This recipe has only four ingredients but they work some serious magic. Tamarind adds the perfect compliment to brighten up everyone's favorite meat and the drizzle of crunch on top makes it irresistible.
Watch the video below to see how this recipe from start to finish only took 6 minutes. And then start cooking.
4 pounds sirloin steak
1 cup tamarind paste
Canola oil as needed
Dash of salt
2 cups puffed rice cereal (such as Rice Krispies)
Coat the steak in the tamarind paste. You can let the steak sit for up to a day or cook it immediately - but you do want to have the steak at room temperature if you can.
Preheat the oven to broil and heat up an oven-proof skillet on the stove. Add a bit of canola oil (if you pan is nonstick you don't have to. Salt the steak on both sides and then place it down in the pan. Let it cook for two to three minutes on either side (or until it is done to your liking). Sprinkle the puffed rice cereal on top. Place in the oven for approximately 1 minute (watch it to make sure the top doesn't burn). Remove and serve (you can serve with more Rice Krispies or tamarind on the side as needed).