Grilled Steak with Grilled Vegetables
A juicy beef steak, grilled alongside chicory, shallots, and bell pepper, is a dish in which the flavor of the meat is built on a dry spice blend. Coriander, cumin, and caraway, warmed in a dry skillet and ground in a mortar, give off a warm, slightly nutty aroma that works into the fibers during twenty minutes of marinating under plastic wrap.
This is a classic Mediterranean and Middle Eastern grilling technique: the spices release their essential oils precisely from a brief dry toasting, not from being seared together with the meat. Serving it with bitter chicory and sweet roasted pepper balances the richness of the beef, and a final brush of butter over the vegetables adds gloss and softness.
A Few Pointers
- The key moment is to let the steak rest for 5-10 minutes under a cover on a warm but not hot plate: this way the juices redistribute evenly and the meat does not run when sliced.
- Do not confuse cumin with caraway, here both are used; if you have no cumin, you can add a little more coriander.
- Do not over-toast the spices in the skillet: as soon as the aroma appears, take them off, otherwise they will turn bitter.
- The chicory can be swapped for a head of romaine lettuce or halves of a small leek.
Serve immediately after the meat has rested, sprinkled with watercress and pea shoots for freshness and crunch. Leftovers are best stored separately from the vegetables and reheated very briefly so the beef does not dry out.
Part of European cuisine — 67 more recipes in the section.
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Ingredients
Instructions
Toast the spices in a dry skillet for 2-3 minutes, then grind them in a mortar, add salt and pepper, and mix. Rub this blend over the steaks, drizzle with oil, cover with plastic wrap, and let stand for 20 minutes.
Cut the chicory and shallots in half, slice the red onion into thick rings, and cut each pepper into 4 pieces.
Grill the steaks on a well-heated grill for 5 minutes per side, add the vegetables, and leave for another 10 minutes, remembering to turn the meat and vegetables periodically. The cooking time is calculated for a medium degree of doneness, adjust it depending on how well-done you want the meat.
A minute before they are done, brush the vegetables with butter using a pastry brush, then season with salt and pepper. Place the meat, taken off the heat, on a warmed (but not hot!) plate, cover with a dome or large lid, and let it rest for 5-10 minutes. Serve the meat with the vegetables, sprinkled with watercress and pea shoots.
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