Servings : Serves 6-8
It's a sure thing that everything tastes better when it's on a stick. And is there a better combination than steak and potatoes?
These yummy little nibbles are fantastic to serve at iftar, kids especially love them. The steak is normally very tender and the potatoes are marinated in the steak's sauce so a bite from this stick is an exceptional burst of flavour.
Ingredients for Marinade
- 1 kg fillet, cut into cubes - marinate steak in ingredients for at least 2 hours or preferably overnight for best results
- 2 tbsp. tomato paste/puree
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 1-2 tsp. red chilli powder
- 1 capful (about 1 tsp.) of dark vinegar
- juice of half a lemon
- 1/2 tsp. salt
- 1 tbsp. oil
- 500 gm potatoes, boiled and cubed
- 1/4 cup water
- 1/2 tsp. ginger paste
- 1/2 tsp. garlic paste
- 1 tbsp. tomato paste/puree
- juice of half a lemon
- 1 green chilli, chopped
- 1 egg, beaten with 1 tsp water (and a pinch of salt and pepper)
Use the VERY best cut of meat for this recipe, beef tenderloin like filet mignon would be perfect, any lesser quality will NOT yield the same tender delicious results!
With such a good cut of meat, you need very minimum ingredients. Avoid extra aromatic spices like cumin n turmeric n tandoori masalas etc.
Put the meat with its marinade in a pressure cooker. Add 1 tbsp. of tomato paste, 1/2 tsp. each of garlic n ginger paste plus juice of half a lemon. Chop one green chilli over it and add 1/4 cup of water. Bring to a simmer, then cover the pressure cooker and let it cook for 10 minutes. The fillet should be just about done by then because it takes a very short while to cook. We don't want it over-cooked to falling-apart stage, but it should be slightly tender. Adjust spices to your liking.
Drain away any excess sauce/gravy into a bowl, we'll use it to coat our potatoes. Let the steak cool down.
Now boil about 1/2 kg of potatoes. Peel and cube them, then toss them in the sauce that was leftover from the cooked steak and let them sit in the sauce for at least half an hour to infuse the flavor. You can sprinkle a bit of salt and chilli powder if you like.
Then take your skewers (use small ones for these, cuter to handle). Thread the steak and potatoes alternatively. Repeat until all the skewers are done.
Beat an egg with 1 tsp. of water and a pinch of salt and pepper if you like. Dip the skewers one at a time into the egg mixture and then shallow fry on medium heat, turning midway to make sure all sides are evenly cooked. Drain on tissues and serve hot with a dip of your choice and pooris if you like!