Spicy Top Blade Steaks
2 servings
120 minutes
Spicy top-blade steaks are a true embodiment of rich aroma and depth of flavor in American cuisine. This recipe, inspired by the traditions of spicy marinades, combines the zest of curry sauce, the tanginess of Dijon mustard, and a harmony of spices: coriander, ginger, cardamom, and red pepper. This combination gives the meat a pronounced spiciness and tender texture. Baking in foil helps retain juiciness, while the final stage on an open tray reveals an appetizing crust. Garnished with fresh herbs and bright cherry tomatoes, these steaks become an exquisite dish perfect for both a cozy family dinner and a festive feast. The harmony of spices and textures makes this recipe a favorite choice for lovers of rich flavors.
1
Wash and dry the meat.
- Top blade steak: 2 pieces
2
Brush the steaks with curry sauce.
- Curry sauce: 2 tablespoons
3
Brush the steaks with Dijon mustard.
- Dijon mustard: 50 ml
4
Mix coriander, ginger, cardamom, and red pepper.
- Ground coriander: to taste
- Ground cardamom: to taste
- Ground ginger: to taste
- Ground red pepper: to taste
5
Sprinkle the steaks with spices and salt.
- Ground coriander: to taste
- Ground cardamom: to taste
- Ground ginger: to taste
- Ground red pepper: to taste
- Adyghe salt: to taste
6
Wrap the steaks in foil.
7
Place the steaks in foil on a baking tray lined with parchment.
8
Place the steaks in a preheated oven at 180 degrees for 1 hour.
9
Remove from the oven, unwrap the foil, and place the steaks on parchment.
10
Put in the oven for another 15 minutes. Remove from the oven and garnish with greens and cherry tomatoes for serving.
- Tuscany Mix ""White Dacha"": 50 g
- Cherry tomatoes: 3 pieces