AIP Indian Ribeye Steak

An allergy-friendly pan-fried steak recipe. Nightshade, seed and nut-free and AIP compliant. 

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I've made quite a few AIP compliant Indian style dishes over the years - including a Chicken Tikka Masala, Indian style kebabs and a Lamb Dopiaza (the last one's in my book SPICE). But something I've felt was missing for a while is a marinated steak. 

Oh, yes. 

If you've got a copy of SPICE, you'll be familiar with this spice blend - it's the one I use on chicken wings, roast chicken and lamb chops. 

Enjoy. 

AIP Indian Ribeye Steak
Serves 2, with salad
Ingredients
2 tsp olive oil, divided
quarter teaspoon garlic powder
quarter teaspoon ground ginger
half teaspoon ground turmeric
pinch of salt
half teaspoon dried cilantro/dried coriander leaf
small pinch of ground cloves
1 x ribeye steak
salt, to taste
Fresh cilantro/coriander leaf, to serve

Method
Trickle one teaspoon of the olive oil into a small dish and add the garlic powder, ground ginger, turmeric, salt, dried cilantro/coriander leaf and the ground cloves. Mix well, until smooth. Smear over the steak, on both sides. 

Heat the remaining teaspoon of oil in a frying pan and add the steak. Allow to sizzle for 4-5 minutes on one side, and then turn over to cook on the other side.

Transfer to a plate and leave to rest for around 4 minutes. Transfer to a board and slice, before serving. This steak is great served with a watercress and rocket/arugula salad and some peppery radishes with the fresh cilantro/coriander leaf scattered over the top. 

Made this recipe? Tag me on Instagram at @joromerofood - I'd love to see! 

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