Thursday, April 22, 2010

Indian Spiced Beef with Roasted Asparagus

First, let me begin by wishing any/all of my readers a happy Earth Day! Thankfully, the sun has graced us with its presence, for a little while at least.

This recipe is an excuse for me to remind readers of what I believe is an important issue: knowing what you're eating. I haven't watched Robert Kenner's movie Food, Inc. yet (it's in our Netflix queue), but today on the Bonnie Hunt Show he re-emphasized (or revealed for the first time for some) the scary truth about where our food really comes from and what it goes through before it gets to us. One hamburger patty can come from over 1,000 cows! And many meat fillers (like hamburger) are sprayed with ammonia to kill e. coli bacteria. Many chicken farms have chickens pumped so full of antibiotics and growth hormones that their muscles balloon faster than the rest of their bodies and can only take a few steps before they collapse because of the unbalance.

When you're buying meat at the grocery store, pay attention! Support healthy, fair farming practices.

Ingredients (Spice Rub for Beef):

  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground allspice
  • 1 tsp smoked paprika
  • 1 tbsp grill seasoning, such as McCormick's Montreal Steak Seasoning
Other Ingredients:
  • 4 - 6oz. portions 1"-thick beef sirloin
  • 2 tbsp EVOO for beef + 4 tbsp for asparagus
  • 2 bunches fresh asparagus spears, trimmed
  • 4 medium shallots, thinly sliced
  • 3 tbsp red wine vinegar, divided
  • salt and pepper to taste
Directions for the Asparagus:
  1. Preheat the oven to 400 degrees F. 
  2. Place the asparagus and shallots in a large bowl, and pour the (4 tbsp) olive oil and (2 tbsp) red wine vinegar over them. Season with salt and pepper, and toss to coat evenly. Spread the asparagus spears out in a single layer on a baking sheet.

  3. Bake for 20 minutes in the preheated oven, or until tender and bright green. Shake the pan about halfway through to roll the spears over so they cook evenly. Remove from the oven, and drizzle the remaining vinegar over the asparagus. Toss lightly to coat, and serve immediately.

Directions for the Beef:
  1. Combine the ingredients and season the meat liberally. Let stand for 15 minutes.

  2. Heat a skillet with the 2 tbsp of EVOO over medium-high heat. 
  3. Add the meat and cook steak for 7 minutes, turning once for rare and up to 12 minutes for well done. Allow the meat to rest before slicing. 

Et voila!

(Indian Spiced Beef recipe from Rachael Ray's Big Orange Book and Roasted Asparagus recipe from

1 comment:

  1. Yum! I think I will try making the asparagus this way next time.