Pan seared True Aussie beef with spices and relish

INGREDIENTS

• 500g  The Meat Club Premium Australian Beef Sirloin Steak
• 10g Coriander seed
• 10g Cumin seed
• 5g Tumeric powder
• 20g Lemongrass
• 50g Garlic
• 30g Red Onion
• 10g Corriander leaves
• 5g Dry Chili
• ½ tsp Salt
• ½ tsp Sugar
• ½ tsp Black pepper
• 100ml Cooking oil

Tamarind and tomato relish

• 100g Onion red (Thin slice)
• 100g Tomato (Thin slice)
• 30g Red Chili (Fine chop)
• 20g Chili Padi (Fine chop)
• 30g Shrimp paste (Fine chop)
• 200ml Tamarind Juice
• 80g Palm sugar
• ½ tsp Salt

Preparation

• Pre-heat the pan to medium heat, add the coriander seed, cumin seed, lemongrass, onion red, garlic, dry chili with a little oil. Transfer this spice mix to a food processor and blend it with turmeric powder, salt, sugar, and black pepper.
• Coat the 2 beef pieces with this blended mixture and leave it in the fridge for ½ hour to marinate.
• To prepare tomato and chili relishes, mix the onion, tomato, red chili, cili padi, shrimp paste, tamarind juice, palm sugar and salt
• Pre-heat the pan over high heat, add some cooking oil and place the beef on one side and sear for 3-4 minutes. Turn the beef on the other side and sear for 3-4 minutes. Repeat with the second piece of marinated beef.
• Once the beef is cooked, rest beef for 2 minutes before slicing it. Serve the sliced beef with the relishes and steamed fragrant rice.