I made this over Eid and it was quite a hit. The meat was fork tender and grill marks were quite impressive. Make this sometime when you have a crowd..
This is a 2 1/2 lbs piece of Roast Beef. Very lean and literally free of fat. Yum.
Roast around 2.1/2 lbs
1/2 box Shan Mutton Roast spice mix
2 tbsp Ginger Garlic paste
Salt to taste
1 tsp Lemon Juice
1 tsp red chilli powder
1/4 tsp Turmeric Powder (Haldi)
1/4 tsp Garam Masala
1 tbsp Yogurt
Wash and pat dry with a paper towel, the chunk of beef.
Add all the spices in a bowl and mix well.
Add the beef to the seasonings and coat it well on all sides. Prick it generously with a fork all over.
Cover and refrigerate overnight.
Heat the grill. I used the Stove top cast iron grill. Heat it well enough and test by sprinkling a drop of water on it, it should disappears immediately. Oil it well.
Slap the roast beef on it and DO NOT touch it for the next seven minutes. Run your dishwasher. Or clean out the bird cage. Or go fly a kite.
Right after seven minutes, turn the beef to a 45 degree angle on the same side. Leave it again for the next seven minutes and do not touch it. Please. You will know why.
When you flip it 14-15 minutes later, this is what you get. Quite impressive, right??
Repeat the same process on the other side.
Onto the side, I just did it one angle.
You have two choices now. You can choose the oven to finish cooking it or you can finish it on the stove. And if you are rare/medium-rare steak lover.. this is it.. Ready to eat.
To finish it off on the stove, transfer the meat and the marinade into a non-stick pot big enough to hold it. Cover and let it tender for about two hours on lowest heat setting. The slower it cooks, the better. To check if the meat is tender, insert a skewer or knife all the way to the bottom.
I decided to finish it in the oven.. so I wrapped it in foil..
Poured the leftover marinade on top..
Wrapped it up into a package..
And put it in a deep baking dish and left it on 250 for a few hours.
It looked great. I regret taking a picture. I would say, it looked pretty much as this.. just fork tender..
And I served it on a bed of Arabic Saffron Rice. This was the last bit of the leftover.