Beef Kofta with Chana Masala

 Kofta typically consists of ground meat served kebob style, however, I had a nice big sirloin steak (which is my favorite for grilling), and the kofta seasonings sounded like a great way to prepare it. I usually use chickpeas when making chana masala, however, for a different flavor, I used black eyed peas instead.

1 lb beef steak (I used sirloin)
1 tablespoon chopped mint leaves
1 medium onion, chopped
2 cloves garlic, crushed mince
salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cayenne
2 teaspoons ground coriander
1 cup yogurt
1 large tomato, chopped

Mix ingredients from mint through yogurt. Thoroughly cover steak with yogurt marinade and refrigerate for at least four hours. (I marinated it for eight). Remove steak from fridge and let sit at room temperature for at least a half hour. Remove excess marinade.

Meanwhile, preheat grill on medium high heat. Grill steak 5-10 minutes per side, depending on level of doneness you desire. Let rest five minutes before serving.

Chana Masala
1 can black eyed peas or chickpeas (garbanzo beans), drained
2 teaspoons ghee
1/2 cup chopped onion
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/8 teaspoon each:  salt, cumin, cayenne
3/4 cup chicken broth
1/2 cup tomato, chopped
2 tablespoons chopped fresh cilantro
1/8 teaspoon garam masala

Place chickpeas in a large saucepan. Cover with water; bring to a boil on high heat.  Reduce heat to medium and simmer for 5 minutes. Drain and set aside.

Heat ghee in a medium frying pan over medium heat. Add onion and ginger; cook 5 minutes, stirring occasionally.  Add garlic and cook another minute or so.

Stir in salt, cumin, and cayenne; cook 1 minute. Add peas, broth, and tomato; cook 5 minutes or til liquid almost evaporates. Remove from heat; stir in chopped cilantro and garam masala.
Serve steak atop chana masala with additional chopped tomato and a dollop of yogurt.