Name: Mishkaki-style Strip Steak With Kachumber
Total time: 45 minutes
Yield: 4–6 servings
Ingredients: 6 garlic cloves; 3 red Thai chiles, 2 coarsely chopped, 1 thinly sliced; 1 1½" piece ginger, peeled, coarsely chopped; 1½ tsp. sugar; 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided; 1 Tbsp. double-concentrated tomato paste; 1½ tsp. garam masala; 4 Tbsp. fresh lemon juice, divided; 2 1"-thick boneless New York strip steaks (about 12 oz. each); 1 small red onion, finely chopped; 1 small Persian cucumber, very thinly sliced; 1 Tbsp. vegetable oil; Unsalted butter (for serving); Flaky sea salt

A serving of sliced MishkakiStyle Strip Steak topped with cucumber salad on a white plate

Photograph by Yudi Ela Echevarria, food styling by Micah Morton, prop styling by Sean Dooley, Special thanks to Frank's House

Kachumber, or kachumbari, is a tart cucumber-based side salad that often accompanies heavier dishes like pilau and biryani in Swahili cuisine. Here it serves as a fresh counterpoint to a marinated, well-marbled New York strip steak. The marinade, borrowed from the flavors of my favorite East African grilled beef skewers, mishkaki, features flavorful garam masala and a lot of garlic. The sugar provides balance to the savoriness of the spices and ensures a nice, dark crust on the meat. If the weather is cooperating, grill the steaks for even more flavor.

What you’ll need

Mortar and Pestle
$30 At Amazon
Cast Iron Skillet
$40 $35 At Amazon
Instant-Read Thermometer
$35 At Thermoworks

Recipe notes

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