Rib eye steak with mango pickle

INGREDIENTS For the steak: 4 x 200g rib eye steaks cut inch-to-inch-and-a-half thick 1 tbs coarse salt Pepper For the pickle: 1tsp cumin 2 tsp coriander seeds 6 unripe mangoes 2 tsp chilli powder ¼ tsp turmeric 1 tsp mustard seeds, black 80ml cider vinegar 5 tbs brown sugar Salt For the tempering spices: 150ml vegetable oil 1 tsp black mustard seeds 2 tsp cumin seeds ½ tsp nigella seeds ½ tsp fenugreek seeds

METHOD

How to make rib eye steak with mango pickle:

Make a fire using hardwood charcoal.

Dry pat the steaks when the coals are white hot, generously season them on both sides with salt and pepper.

Place directly on the coals, for 3 minutes each side – knock off any coals that may stick.

Alternatively, grill or griddle your steak if you prefer. Leave it to rest for half the cooking time – 3 minutes – before carving.

To make the mango pickle, toast the spices – the coriander and the cumin.

Grind in a pestle and mortar.

Add the toasted spices, the chilli powder and the turmeric to the shredded mango.

Dissolve the sugar and salt in the cider vinegar.

Pour vinegar mixture over the mango.

Heat the vegetable oil and temper the mustard seeds, cumin seeds, nigella and fenugreek seeds.

Once tempered, pour warm oil over the mango and mix thoroughly to allow flavour to infuse.

Adjust seasoning with salt.