Good Morning Nagaland: Special recipe of Highnoon Cafe Dimapur
Chef James Ngullie, a finalist in Naga Chef, showcases his love of food through his restaurant ‘Highnoon Diners’.
“Highnoon diners” located at Super Market Complex caters to a wide variety of Chinese and Continental dishes.
The chef today shares his recipe for ‘Beef Steak- A soul delight’ which is one the main dishes served at Highnoon Diners.
Tender beef- ½ kg
Cure Salt- 1 tablespoon full
Chopped Garlic and Ginger
Fresh Lemon Juice- 30 ml
Cut off all muscles, fat and all unwanted torn flesh. Dress the meat to a rectangular shape about an inch thick.
Rub the Cured Salt all over the meat adding the chopped garlic and ginger and the fresh lemon juice, massage and rub the meat thoroughly. I would suggest not to pound the meat with a meat mallet as it would destroy the texture of the meat, instead rub it with the heel of your palm and apply firm pressure all over the meat and leave aside covered.
After 30 minutes you will notice the color of the meat changes to Smokey grey , indicating that it is ready to be wrapped in clean wrap, placing it flat into the chilling compartment (not freezer) for two or three days.
The color of the meat will again change to a beautiful pink, indicating that its ready to be BBQ or pan fired.
Method: Pan fired- 25 minutes
In a medium low heat, on a thick frying pan add a tablespoon full of olive oil and place the steak flat over the heated oil and cover it with a lid. After every two to three minutes turn over the steak and keep it covered.
After about 10-15 minutes you will notice the juice oozing out from the steak, lower the flame a little and repeat the process.
When the juice dries up in the pan, add a little bit of olive oil if necessary.
Care should be taken that the steak is not burnt black, rather it should look golden brown.
After around 25 minutes with a sharp knife make an incision in the middle to check if it is cooked thoroughly.
It should look pink and juicy inside.
Serve hot with skewered pre cooked beef liver with coloured vegetables and some hot sauce and mint sauce.