Best Tandoori Spiced Flank Steak Recipes

Tandoori Style Steak image

Provided by threeovens

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons mustard seeds
2 tablespoons fennel seeds
2 tablespoons cracked black pepper
1 tablespoon grains of paradise (see note)
1 1/2 tablespoons coarse sea salt
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
2 lbs New York strip steaks (about 1 1/4 inches thick)
1 tablespoon extra virgin olive oil

Steps:

Heat a dry cast iron skillet over medium heat; add mustard seeds, fennel seeds, peppercorns, grains of paradise (of the substitute noted below), and cook, stirring with a wooden spoon, until fragrant and lightly toasted, about 1 to 3 minutes; transfer to a bowl to cool.
Grind cooled spices, in a spice grinder or use a mortar and pestle, to a coarse powder; add the salt, pepper flakes, and cayenne.
Cut steak into pieces that are bout 1 1/2 inches wide and 3 1/2 inches long; brush with olive oil and generously season with the spice rub.
Thread steaks onto skewers, through the narrow end, about 3 pieces per skewer.
Heat the tandoor to 500 degrees F (grill or broiler to high); cook kebabs until browned, about 5 minutes for medium rare (for grill or broiler, about 3 to 4 minutes per side).
NOTE: Grains of paradise look like small peppercorns, but taste like a combination of black pepper and allspice. The are sold at specialty markets, like thespicehouse.com. You can substitute 1 tablespoon cracked black pepper and 2 allspice berries (or 1/4 teaspoon ground allspice) to approximate the flavor.

Nutrition Facts : Calories 582.6, Fat 40.2, SaturatedFat 14.8, Cholesterol 183.7, Sodium 2738, Carbohydrate 4.8, Fiber 2.5, Sugar 0.3, Protein 48.4

Tandoori Steak image

Provided by Steven Raichlen

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons mustard seeds
2 tablespoons fennel seeds
2 tablespoons cracked black peppercorns
1 tablespoon grains of paradise (see note)
1 1/2 tablespoons coarse sea salt
1 teaspoon hot pepper flakes
1/4 teaspoon cayenne pepper
2 pounds New York strip steak (about 1 1/4 inches thick)
1 tablespoon extra virgin olive oil

Steps:

Heat a dry cast-iron skillet over a medium flame. Add mustard seeds, fennel seeds, peppercorns and grains of paradise, and cook until fragrant and lightly toasted, 1 to 3 minutes, stirring with a wooden spoon. Do not let burn. Transfer spices to a heatproof bowl to cool, then place in a spice grinder; grind in short bursts until a coarse powder forms. Add the salt, pepper flakes and cayenne.
Cut steak into pieces about 1 1/2 inches wide and 3 1/2 inches long. Spray or brush meat on all sides with the olive oil and generously season with the spice rub. Refrigerate excess rub for later use. Pierce the steak pieces through the narrow end with tandoor or shish kebab skewers, about 3 pieces per skewer.
If using a tandoor, heat it to about 500 degrees. If using a grill or broiler, heat to high. In tandoor, cook kebabs until browned all around, about 5 minutes total for medium-rare. If grilling or broiling, cook for 3 to 4 minutes a side, 6 to 8 minutes total.