Entree: Zambia – T-bone Steak with Nshima (Grilled T-bone steak served with firm maize porridge and a tomato-and-greens relish)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 4 T-bone steaks, approx. 12 oz (340 g) each
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) coarse salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 ml) lemon juice or vinegar
- 6 cups (1.44 L) water for nshima
- 3 cups (360 g) white maize meal (coarse cornmeal)
- 1 tsp (6 g) salt for nshima
- 1 lb (450 g) collard greens or pumpkin leaves, washed and coarsely chopped
- 1 medium onion, sliced (approx. 6 oz / 170 g)
- 2 medium tomatoes, chopped (approx. 10 oz / 285 g)
- 2 tbsp (30 ml) peanut oil or vegetable oil for the relish
- 1 small hot pepper (such as bird’s eye), sliced (optional)
- 1 tbsp (15 g) butter (optional, for nshima smoothness)

Instructions

1. Pat the T-bone steaks dry and rub both sides with 2 tsp (10 g) coarse salt, 1 tsp (5 g) black pepper, minced garlic, and 1 tbsp (15 ml) lemon juice. Let rest at room temperature for 20–30 minutes.
2. Meanwhile make the relish: heat 2 tbsp (30 ml) peanut oil in a skillet over medium heat. Add sliced onion and sauté 4–5 minutes until translucent.
3. Add chopped tomatoes and the optional hot pepper; cook until tomatoes break down, 6–8 minutes. Stir in the chopped greens, a pinch of salt, and cook until wilted but still bright, 4–6 minutes. Keep warm.
4. Prepare nshima: bring 6 cups (1.44 L) water to a rolling boil in a heavy saucepan. Stir in 1 tsp (6 g) salt. Reduce heat slightly and, whisking or stirring constantly, add 1 cup (120 g) maize meal at a time to avoid lumps, stirring until thickened.
5. Once mixture becomes very thick and pulls away from the sides, reduce heat to low, cover, and simmer 5–10 minutes, stirring and kneading with a wooden spoon to a smooth, dense porridge. Stir in 1 tbsp (15 g) butter if using for a silkier finish. Keep covered until serving.
6. Cook steaks: heat a cast-iron skillet or grill to high. Add 2 tbsp (30 ml) vegetable oil to pan if pan-searing. Sear steaks 3–4 minutes per side for medium-rare (longer for desired doneness), turning once to develop a deep crust. Let steaks rest 5–8 minutes before slicing.
7. To serve: mound nshima on plates, spoon the tomato-and-greens relish alongside, and place the rested T-bone steak beside the nshima. Tear or slice nshima and use to scoop relish and steak juices.