Masala-Spiced Rib-Eye Steaks with Tomato-Okra Relish

Photo: Chris Court
Prep Time:
35 mins
Total Time:
1 hrs 30 mins

Serve these Indian-spiced steaks alongside Grilled Corn with Lime and Chile.


  • 1 tablespoon cumin seeds

  • 2 teaspoons coriander seeds

  • 1 teaspoon whole black peppercorns

  • ½ teaspoon ground cinnamon

  • 2 tablespoons plus 1 teaspoon coarse salt

  • 2 bone-in rib-eye steaks (each 2 pounds and 1 ½ to 2 inches thick), room temperature

  • 8 ounces fresh medium-to-large okra

  • 8 ounces plum tomatoes (about 3), halved lengthwise

  • 1 jalapeno chile

  • 1 teaspoon safflower oil, plus more for brushing

  • ¼ cup chopped fresh mint leaves


  1. Toast cumin, coriander, and peppercorns in a small skillet over medium-high heat until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice grinder or with a mortar and pestle, transfer to a bowl, and stir in cinnamon and salt. Season each steak with 2 tablespoons spice mixture; let stand 30 minutes. Meanwhile, toss okra, tomatoes, and chile with oil and 1 teaspoon spice mixture.

  2. Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill steaks until charred in places on bottom, 8 to 10 minutes. Turn steaks and add okra, tomatoes, and chile. Grill until vegetables are charred in places and tender, and a thermometer inserted into thickest part of steaks (do not touch bone) reaches 125 degrees for medium-rare. Transfer steaks and vegetables to a cutting board. While steaks rest, at least 15 minutes and up to 30 minutes, grill corn.

  3. Meanwhile, coarsely chop okra, tomatoes, and chile and transfer to a bowl. Toss relish with mint and season with salt. Thinly slice steaks across the grain and serve with relish.

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