Tandoori Style Steak Recipes
TANDOORI STYLE STEAK
A tandoor is a type of oven found in India that is sort of a cross between an oven and a grill. It cooks, usually, over high heat, like 500 degrees F. If you do not have a tandoor, you can use either the broiler of your oven or a grill. Bear in mind that this is called tandoori "style" because beef is not eaten in India because the cow is sacred. Adapted from Michael Ledwith, Hungry Heron Catering, Islamorada, Florida.
Provided by threeovens
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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
Provided by Steven Raichlen
Categories dinner, easy, quick, weekday, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
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Category Entree
Servings 4
Total Time 17 mins
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- Brush off any excess paste from the steaks and cook under a moderate preheated grill according to your preference.
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