Steak with Yogurt Mustard Sauce

I used cross rib (shoulder steak) they were on sale this week.

Serves 4

4 6 ounce 1” grilling steaks

3 cups yogurt

2 onion, sliced

4 tablespoons olive oil

1 tablespoon rice flour

3 cloves garlic, crushed

1 teaspoon coriander seeds

1 tablespoon mustard seeds

2 kaffir lime leaves (or zest of one lime)

juice of 1 lime

1 teaspoon ground turmeric

1/4 teaspoon black corns

1/2 teaspoon course salt

In a mortar and pestle grind to a grainy paste; salt, garlic, coriander seeds, kaffir lime leaves, pepper corns and turmeric.

Season the meat to taste on both sides and sear on high heat in 2 tablespoons olive oil both sides of steak, flip the steak again and cook on medium heat for 5 minutes each side.

Take the steaks out of the pan to a warm plate cover with foil while you make the sauce.

In the skillet add 2 more tablespoons olive oil, fry the chopped onions in pot till they are soft,  add in the spice paste and rice flour. Mix and let cook a little to get rid of the raw flour taste then turn off the heat.

Beat in lime juice and the yogurt with a fork until you have a creamy liquid, pour the yogurt in the sauce pan and stir until well mixed. Heat uncovered over low heat while stirring for a few minutes until yogurt is hot, do not let it come to a boil or the yogurt will curdle.

Serve steak with the sauce on the side or pour some on each steak