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
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.