Aldi asked me to develop a few recipes using ingredients that are supplied by Aldi Supermarkets. As I write an Indian food blog, this is sometimes difficult but seeing their 30 aged British sirloins on the shelf, I decided I had to show you this recipe. It’s one of my favourites.
My local Aldi doesn’t supply whole cumin, coriander or brown mustard seeds so I thought I would take this opportunity to discuss what you should do when you don’t have all the ingredients for my recipes or those by others.
The answer is, you can usually omit them or substitute something similar. Aldi, does supply cumin and coriander powder so you can substitute that for the whole spices. The brown mustard seeds add a nice flavour, but they can be left out and you won’t be disappointed. Spices are there to compliment the main ingredient. In this case, well aged beef sirloin. It would be spectacular with just a little salt and pepper! Powdered spices should be added when you are frying the onions. No need to temper them.
I love the fact that Aldi is supplying 30 day aged steaks. What flavour! You just don’t see that in many supermarkets.
International & UK Orders
- 3 tablespoons rapeseed oil
- 1 teaspoon mustard seeds
- 1 tablespoon cumin seeds or 1 teaspoon cumin powder
- 2 teaspoons coriander seeds or 1 teaspoon cumin powder
- 1 onion – finely chopped
- 4 garlic cloves – finely chopped
- ½ teaspoon red chilli powder
- 1 teaspoon salt
- Juice of three limes
- 2 sirloin steaks
- Salt and freshly ground pepper to taste
- Heat the oil over high heat until it is almost smoking. It needs to be quite hot. Add the mustard seeds. They should be begin to pop immediately. When they do, throw in the cumin and coriander seeds followed immediately with the chopped onion. The onion will help cool your pan down. Reduce the heat and sauté the onion for about five minutes until soft and translucent.
- Now add the chopped garlic, salt and chilli powder. You may need to season with a little more salt to taste later but this salt is used to help release some of the moisture from the onion into the marinade.
- Let the garlic sizzle for about 40 seconds and then remove the pan from the heat. Allow this mixture to cool and then blend into a smooth paste. Add the lime juice and pour it all over the steaks.
- Cover the steaks with cling film and allow to marinate for at least three hours or over night.
- When ready to cook, remove all the marinade from your steaks. Heat your gas or charcoal barbecue until the grill is good and hot. It is ready when you hold your hand two inches over the grill and it is uncomfortably hot after two seconds.
- Place the steaks on the grill, turning once or twice, and cook to your preferred doneness. An internal temperature of 50c is rare, 56c is medium and any more is over cooked. At least that’s my opinion.
- Season with salt and pepper to taste and serve either as steaks or thinly slice the meat at an angle.
- This is very good served with coriander and chilli raita.
Disclaimer: Aldi UK paid me to develop this recipe using ingredients from my local Aldi Supermarket. These 30 day aged British reared steaks are fantastic.