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Thyme and Fennel Rubbed Strip Steaks with Pickled Okra and Creamy Coleslaw

Beef.Chef's picture
For pickled okra
  White vinegar 1 1⁄2 Cup (24 tbs)
  Water 1 Cup (16 tbs)
  Chilies 2 Small (Red Tabasco / Fiesta / Serrano Chiles)
  Garlic 4 Clove (20 gm)
  Mustard seeds 1⁄2 Tablespoon
  Black peppercorns 2 Tablespoon
  Salt 1 Tablespoon
  Okra 1 Pound, washed, stems trimmed
For the coleslaw
  Cabbage head 1 Small, cored and shredded
  Carrot 1 Small, grated
  Scallions 1 Small, finely sliced
  Prepared mayonnaise 3⁄4 Cup (12 tbs)
  Vegetable oil 3 Tablespoon
  Sour cream 1⁄4 Cup (4 tbs)
  Caraway seeds 1 Teaspoon
  Salt To Taste
  Black pepper To Taste
For the steak
  Ground fennel seed 1⁄4 Teaspoon
  Crushed dried thyme 1⁄4 Teaspoon (Or Ground)
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Boneless strip steaks 36 Ounce (4 In Number 9 Ounce Each)

1) In a large pot of boiling water, sterilize two pint-sized bottling jars with tight lids.
2) Carefully remove the bottling jars from the boiling water and turn them over to drain out excess water.

3) In a saucepan, bring to boil vinegar, water, chiles, garlic, mustard, peppercorns and salt. Add in the okra, let the mixture come to a boil once more before taking the saucepan off the flame.
4) With tongs, gently pick the okras one by one and place in the jars in such a way that the broad and narrow ends alternate.
5) Distribute the chiles, garlic, mustard and peppercorn between the two jars equally and pour the liquid leaving 1/4th inch of a gap between the lid and liquid. Seal the two jars tighly and store away for 2 to 3 weeks in a cool and dry place.
6) In a mixing bowl, combine cabbage, carrot, and scallions in a mixing bowl.
7) In another mixing bowl, add mayonnaise, oil, sour cream, caraway seeds, tobasco, salt and pepper.
8) Add the dressing onto the vegetable mixture and mix well. Place in the fridge for about 2 hours but serve at room temperature.
9) In a large dish, combine fennel seed, dried thyme, salt and pepper and dredge the steaks in the mixture.
10) In a preheated oven, broil the steaks placed about 2 to 3 inches away from the heat source. Broil for about 5 minutes on each side for medium-rare and about 8 minutes for medium.

11) Place the steak in the centre of the plate and spoon a little succotash on the side.
12) On the other side of the plate arrange 4 to 5 okras. Serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
10 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1131 Calories from Fat 789

% Daily Value*

Total Fat 88 g135.5%

Saturated Fat 22.4 g111.9%

Trans Fat 0 g

Cholesterol 185.4 mg61.8%

Sodium 2031.6 mg84.7%

Total Carbohydrates 24 g8%

Dietary Fiber 6.9 g27.4%

Sugars 4.8 g

Protein 58 g115.7%

Vitamin A 54.4% Vitamin C 93.6%

Calcium 17.9% Iron 13.4%

*Based on a 2000 Calorie diet

Thyme And Fennel Rubbed Strip Steaks With Pickled Okra And Creamy Coleslaw Recipe