This is a variation of a previous posting Mishkaki-Style Steak with Kachumber in which I cooked the steak with the marinade in my sous-vide equipment and gave it a sear at the end.  As I suspected, this enhanced the flavor of the marinade, the steak was cooked to a perfect medium, and it had a nice sear.

Here is how we made it for 2 servings.

For the Steak

3 garlic cloves

2 Thai red chili or 2/3 Red Fresno chili

¾ inch piece of ginger, peeled

¾ tsp. sugar

5/8 tsp. Morton kosher salt (or 1 tsp. Diamond Crystal kosher salt0

½ Tbs. tomato paste

¾ tsp. garam masala

1 Tbs. fresh lemon juice

12 oz. NY strip or sirloin steak

1 Tbs. vegetable oil

For the Kachumber

1 Thai red chili or 1/3 Red Fresno chili, thinly sliced

1 Persian cucumber, thinly sliced

3 Tbs. onion, finely chopped

½ tsp. Morton kosher salt (or 1 tsp. Diamond Crystal kosher salt)

2 Tbs. fresh lemon juice

Make the steak marinade first.  In a food processor or motar turn the garlic, chili, ginger, sugar and salt into a paste.  Mix on the tomato paste, garam masala, and lemon juice.  Coat both sides of the steak and put it in a gallon sized ziplock baggie, pressing all the air out.  Put the steak in a sous-vide water bath and cook it at 131 degrees for about an hour.

In a small bowl, mix together the Kachumber ingredients.  Store in the refrigerator until ready to serve.

Remove the steak from the water bath and put it on a plate.  Scrape off the marinade and dry the sides with a paper towel. 

Heat the tablespoon of oil in a large cast iron skillet over medium-high heat.  When fully hot, cook the steak for about 4 minutes, flipping it every minute, until there is a nice sear.  Put the steak on a plate to rest for at least 10 minutes before slicing it.  Serve it with the kachumber on top.