Recipes Ingredients Meat & Poultry Beef Recipes Masala-Spiced Rib-Eye Steaks with Tomato-Okra Relish 3.2 (18) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Chris Court Prep Time: 35 mins Total Time: 1 hrs 30 mins Servings: 6 Serve these Indian-spiced steaks alongside Grilled Corn with Lime and Chile. Ingredients 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 Directions 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. 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. 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. Print