This is a very easy to prepare steak dish with a spicy Indian twist. You can use rib eye, serloin or rump steak with the tandoori marinade according to your preferance. The spicy flavours on the steak are complemented by the cooling yogurt, coriander and cucumber riata.
The ingredients below are to feed four people. Allow 15 minutes for the preparation and cooking. NB The marinading will need to happen in advance.
Ingredients For Tandoori Steak
4 rib-eye, sirloin or rump steaks from Morley Butchers
60ml/4tbsp prepared tandoori paste
1-2 garlic cloves, peeled and crushed
For the cucumber, coriander and yogurt raita:
1 x 200g tub plain or Greek yogurt
½ cucumber, diced
1 small handful freshly chopped coriander
Cooking Method For Tandoori Steak
Place the steaks on a shallow dish. Mix together the tandoori paste and the chopped garlic. Make sure that meat is covered evenly on all sides. Cover the dish and allow the steaks to marinate for a few hours or overnight in the refrigerator to get a really good flavour.
To prepare the raita mix together all the ingredients in a small bowl and set aside.
Before you start cooking remove the steaks from the fridge and allow them to come up to room temperature. Brush off any excess paste from the steaks and cook under a moderate preheated grill according to your preference. For a steak that is about 2cm thick 2½ minutes on each side will be cooked rare over 5 minutes each side will be well done. Thicker steaks will need slightly longer each side and thinner will cook more quickly.
These tandoori steaks will be great served with plain basmati rice, poppadoms or naan bread, the cucumber raita and mango chutney.
This recipe comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes