Ingredients

• 2 or 3 (1 1/4-inch-thick) boneless rib-eye steaks (about 3/4 pound each)
• 2 teaspoons finely chopped peeled ginger
• 1 teaspoon finely chopped garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon curry powder
• 1/8 teaspoon cayenne
• 3 tablespoons vegetable oil
• 1 tablespoon tomato paste
• 1 pound cremini mushrooms, halved
• 1/4 cup water
• 2 tablespoons chopped cilantro

Instructions

1. Prepare a gas grill for indirect-heat cooking over medium-high heat; see Grilling Procedure .
2. Pat steaks dry and season each with 1/4 teaspoon each of salt and pepper. Oil grill rack, then sear steaks directly over heat, covered, turning once and moving to area over turned-off burner if flare-ups occur, until well browned, 3 to 5 minutes total. Move steaks to area over turned-off burners and grill, covered, 6 to 8 minutes more for medium-rare. Let rest on a cutting board while preparing mushrooms.
3. Cook ginger, garlic, and spices in oil in a 10-inch heavy skillet over medium heat, stirring, 1 minute. Add tomato paste and 1/4 teaspoon salt and cook, stirring, until a shade darker, about 2 minutes. Add mushrooms and water and cook, uncovered, stirring occasionally, until mushrooms are tender and coated, 5 to 7 minutes. Remove from heat and stir in cilantro.
4. Slice steaks across the grain and serve with mushrooms.
5. Serve with: grilled herbed potatoes
6. grilled herbed potatoes