Spices don't simply need to be saved just for curries, however mightly fine they are, there are a whole host of dishes that can be enlivened with a little pinch of this and that. We've taken a classic carpaccio and added a little bit of a twist with our brilliant new Rogan Josh spice blend.
There are familiar friends contained in this legendary mix; chili, paprika, fennel, and ginger all whom make fabulous bedfellows with our grass-fed steak. The mouth-wateringly succulent meat benefits from the sharp tang of pickled onions, creating quite the mouthful.
This recipe makes a pretty special plate for gatherings, it's so simple to make and is guaranteed to impress.
- x2 200g Grass Fed Beef Entrecote Steaks
- 3 Tbsps Rogan Josh Spice
- 2 Shallots, thinly sliced
- 4t Tbsps Vintage Cider Vinegar
- 1 Tbsp Caster sugar
- A small handful of chives, chopped
- A good glug of Extra Virgin Olive Oil
- A good pinch of Pure Sea Salt
Season the beef well and coat in the rogan josh spice mix then leave it to rest for an hour to allow all the flavours to mingle and marinate.
In a very hot frying pan, add a little cooking oil and sear the beef on either side for 30 seconds. Remove from the heat and allow to cool.
Mix together the vinegar, sugar and a pinch of salt and add in the finely diced shallots.
Once cool, slice the beef as thin as possible and lay flat on a plate, arrange the shallots on top with a sprinkling of chives, a little drizzle of olive oil and a good pinch of salt and pepper.