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.