Angelo’s Favourite Steak and Chili Cilantro Naan
Angelo’s Favourite steak and Chili Cilantro Naan
1 serving of steak
- ¼ cup (½ stick) unsalted butter, softened
- 1 tablespoon garlic, fresh
- 1 tablespoon parsley
- 1 teaspoon brown sugar
- ¼ teaspoon oryx salt
- 2 teaspoons oryx salt
- 1 tablespoon cayenne pepper
- Lots of freshly ground black pepper
- 2 tablespoons brown sugar
- 4 tablespoons olive oil
- 4 cloves garlic
- 2 sprig rosemary
- 2 sprig lemon thyme
- 1 rib eye steak
- 1 and a half cups Champagne Valley Cake flour
- 2 tsp white sugar
- 1tsp oryz salt
- 1 tsp baking powder
- 1 whole egg
- 1 cup milk, full cream
- 2 tbs platinum sunfoil oil
- 2 fresh red chilis chopped
- 1 cup fresh cilantro leaves
Method For Steak:
- In a medium bowl mix the butter ingredients. Cover and place in the fridge.
- Prepare the grill for direct cooking over high heat (230° to 290°C).
- In a small bowl combine the salt, cayenne pepper, pepper, ground black pepper, brown sugar and olive oil. Rub onto the steaks on both sides evenly, cut a piece of foil large enough to wrap around the steak, in the centre place 2 cloves garlic, 1 sprig rosemary and 1 sprig thyme. Place the steak on top of the garlic, rosemary and thyme. On top of the steak put remaining garlic, rosemary and thyme.
- Seal foil and allow the steaks to stand at room temperature for 15 to 30 minutes (the longer the better) before grilling.
Grill the steaks(still in foil) over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and spread the butter on top. Let rest for 3 to 5 minutes. Serve warm.
Method For Naan:
Sift the flour, sugar, salt and baking powder together in a large bowl. Whisk the egg and milk together and gradually add to flour mixture until it forms a dough (about half the milk egg mixture should do but add more if needed).
Transfer dough to a floured counter, make a whole in the centre and add oil. Knead for 3-4 minutes or until the dough is well combined (Dough is smooth). Wrap dough in cling wrap and leave aside for 10 – 15 minutes.
Put Thawa (Cast iron pan) on the stove or grill and let it get hot. While pan gets hot, separate the dough into 4 pieces. Flatten each piece into a ball and roll out until they form a teardrop shape. The thinner you roll them out the crispier they get. Sprinkle chopped chilli and cilantro over the naans and use the roller to roll them into the top.
Brush pan with oil and place naan on the pan, brush the top with some butter, once the top of the naan starts to bubble turn it over and cook the other side until slightly browned remembering to also brush this side with butter. Best served fresh.