Tandoori Spiced Flank Steak Recipes

TANDOORI STEAK

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.

HOT 'N' SPICY FLANK STEAK

Steps:

• In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.

TANDOORI-SPICED FLANK STEAK

Steps:

• Place the steak in a shallow baking dish. In a small bowl, mix the tamari, honey, tandoori spice, and curry paste. Brush the mixture on the steak and let sit at room temperature for 45 minutes or overnight in the refrigerator. Turn once or twice.
• Prepare a stove-top griddle or outdoor grill. Grill the steak 5 to 7 minutes per side.
• Transfer to a cutting board to rest for five minutes. Cut the steak into 1/4-inch slices and divide among 4 dinner plates.

RED CURRY FLANK STEAK

Steps:

• Whisk rice vinegar, fish sauce, grated ginger, garlic, hot sauce, red curry powder, and red curry paste in a shallow dish. Set aside.
• Puncture flank steak several times with a fork and place in the vinegar mixture. Cover and marinate at room temperature for 1 hour.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place steak on the grill and basil on top of steak. Grill steak for 6 minutes. Remove basil, turn meat over, and place basil back on top of steak. Cook the steak until it begins to firm and is hot and slightly pink in the center, about 6 more minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).