Goan beef steaks

In the rest of the world thin beef steaks that are flavored, breaded and fried are usually called cutlets. In Goa this mild steak dish is coated with semolina instead of breadcrumbs and is usually served  with fried potatoes and fried onions. I served this with potato fritters from my previous post, and chose to bake the steaks instead of frying them. 

Ingredients

1 1/2 lb beef cut into thin steaks about 1/4 inch thick ( also called cutlets at the butcher)
1 heaped teaspoon ginger powder
1 heaped teaspoon garlic powder
1/2 teaspoon chilly powder (or to taste)
1 level teaspoon turmeric
1 teaspoon salt or to taste
1/4 teaspoon fresh black pepper
1-2 fresh limes ( or vinegar can be substituted )
semolina for coating

Method

Put the steaks in a non-metal dish.  Add salt and pepper and turn steaks over to ensure all are spiced.  Leave aside.

In a small bowl add all the spices and mix to blend.  Add the juice of the limes to the spices and stir well.  Apply this mixture to the steaks and spread all over to cover both sides of the steaks. 

 Pierce the steaks generously with a fork so the marinade can be absorbed.  Cover and leave in the fridge for at least an hour or overnight . 

When ready to cook

Using a flat dish, pour some semolina into the base.

Using a pair of tongs dip the steaks one by one into the semolina to coat both sides.  Repeat until all the steaks are covered, adding more semolina to the dish as needed.

 Put 3 tablespoons of oil in a pan and heat.  When oil is hot fry the steaks, flipping to brown both sides.  Remove and put on a paper towel to drain. Serve hot.

Note: I baked my steaks. 
The steaks do not absorb as much oil if baked but will be drier.  The taste however is not compromised.
If baking,  preheat the oven to 375 F.  Line a Baking tray with aluminum foil and spray with cooking oil.  Place the steaks on the greased baking tray.  Spray the steaks evenly with cooking oil, and put in the oven for about 25 minutes until cooked and browned ( timing will vary according to thickness of the steaks.