Middle Eastern Lamb Steak with Coconut Milk Pan Gravy

 

Middle Eastern Lamb Steak with Coconut Milk Pan Gravy

I found this lamb steak on sale, but you can absolutely use regular beef steaks for this recipe. This recipe started out with the idea of a simple spice rub. As the steak was cooking, I needed to add some liquid to the pan to prevent burning. Instead of stock, I happened to have an open can of coconut milk in the fridge.  I added the coconut milk slowly and let it reduce. Now I have a super yummy gluten free pan gravy.

 

Middle Eastern Lamb Steak with Coconut Milk Pan Gravy

2 – 6 oz. Lamb steaks ( Beef steak is fine too)

2 Tb. Olive oil

2 Tb. Coconut brown sugar (or regular brown sugar)

1 Tb. Lemon or lime juice

1 Tb. Cinnamon

2 tsp. Garlic powder

1 tsp. Cumin

1/2 tsp. Coriander

1/4 tsp. Cayenne

2 tsp. Sea salt

1/2 tsp. Black pepper

1 c. Coconut milk

 

Middle Eastern Lamb Steak with Coconut Milke Pan Gravy

 

In a medium mixing bowl, combine oil, sugar, juice and spices.

Add steaks and coat well. Let marinate at least 1/2 an hour to an hour.

Heat skillet on stove to high heat. Add steaks and brown both sides well.

Add coconut milk and reduce heat to medium – med/ hi.
Let coconut milk reduce as steaks finish cooking.

Make sure to flip steaks for even cooking. About 6 – 8 minutes per side should get you to medium/medium well.

 

Middle Eastern Lamb Steak with Coconut Milk Pan Gravy

 

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