Beef:
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp grill seasoning
1 tsp turmeric
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp smoked paprika
1 lb sirloin steak
Curry Potato Salad:
4 large potatoes, cut into 1/2-inch cubes
1/2 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
2 cups chicken or beef broth
One can chickpeas (15 1/2 ounces), drained
2 tbsp curry paste (hot or mild)
1/4 cup mango chutney
1 cup frozen peas
4 green onions, chopped
Mix together all the spices for the beef and sprinkle over the steak liberally. Let sit on the counter at room temperature for 15 minutes.
In the meantime, put on a pot of water to boil for the potatoes. Add the diced potatoes (I don't bother to peel them, but feel free) and some salt. Let boil for about 12 minutes. While the potatoes are cooking, preheat a large frying pan over medium heat. Add a couple tablespoons of oil to the pan and add the diced onion, pepper, and garlic. Let saute for about 5-6 minutes.
By now the meat has probably sat long enough, so heat a grill pan or frying pan over medium-high heat and drizzle with oil. When the pan is hot add the beef and cook for about 5 minutes per side for medium rare and about 7-8 minutes per side for well done. When the beef is done it should rest on a cutting board for at least 5 minutes before you slice into it.
When the onions and peppers have sauteed, add the chickpeas, broth and curry paste. Stir well to combine and add salt at this point. Let it cook down for about 5 minutes, then stir in the chutney until it dissolves. Then add the peas and potatoes.
You should be able to slice the beef thinly across the grain now. Dish up the warm curry potato salad onto each place and place slices of steak on top. Garnish with green onions.
