Kachumber, or kachumbari, is a tart cucumber-based side salad that often accompanies heavier dishes like pilau and biryani in Swahili cuisine. Here it serves as a fresh counterpoint to a marinated, well-marbled New York strip steak. The marinade, borrowed from the flavors of my favorite East African grilled beef skewers, mishkaki, features flavorful garam masala and a lot of garlic. The sugar provides balance to the savoriness of the spices and ensures a nice, dark crust on the meat. If the weather is cooperating, grill the steaks for even more flavor.
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Ingredients
4–6 servings
6
garlic cloves
3
red Thai chiles, 2 coarsely chopped, 1 thinly sliced
1
1½” piece ginger, peeled, coarsely chopped
1½
tsp. sugar
3
tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided
1
Tbsp. double-concentrated tomato paste
1½
tsp. garam masala
4
Tbsp. fresh lemon juice, divided
2
1″-thick boneless New York strip steaks (about 12 oz. each)
1
small red onion, finely chopped
1
small Persian cucumber, very thinly sliced
1
Tbsp. vegetable oil
Unsalted butter (for serving)
Flaky sea salt
Preparation
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Step 1
Crush 6 garlic cloves, 2 red Thai chiles, coarsely chopped, one 1½” piece ginger, peeled, coarsely chopped, 1½ tsp. sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt with a mortar and pestle or process in a food processor to a smooth paste. Add 1 Tbsp. double-concentrated tomato paste, 1½ tsp. garam masala, and 2 Tbsp. fresh lemon juice and mix (or pulse) to combine; transfer marinade to a medium bowl.
Step 2
Pat two 1″-thick boneless New York strip steaks (about 12 oz. each) dry with paper towels and add to marinade, turning to coat. Let sit at room temperature 15–20 minutes.
Step 3
Meanwhile, toss 1 red Thai chile, thinly sliced, 1 small red onion, finely chopped, and 1 small Persian cucumber, very thinly sliced, in a small bowl; season with remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Add remaining 2 Tbsp. fresh lemon juice; toss again. Chill kachumber until ready to serve.
Step 4
Heat a dry large cast-iron skillet over medium-high; drizzle in 1 Tbsp. vegetable oil to evenly coat pan. Remove steaks from marinade, brushing off any solids, and transfer to skillet. Cook steaks, turning every 3 minutes or so, until deeply browned and charred in spots and an instant-read thermometer inserted into the thickest part registers 120°, 8–10 minutes for medium-rare. Transfer steaks to a cutting board and top each with a generous pat of unsalted butter; sprinkle with flaky sea salt. Let rest 10 minutes.
Step 5
Slice steaks against the grain ¼” thick and transfer to a platter. Top with most of kachumber; serve remaining kachumber alongside.
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