Recipe
July 10, 2024
Tandoori Steak with Chimichurri
![](https://houseandhome.com/wp-content/uploads/2024/07/SB2326FIG_TandooriSteak_2253_HH_May24_59.jpg)
“The spices foam and bloom in hot butter, and bring bold flavour to the steak.” – Devan Rajkumar
Directions
Yield: Serves 2
Make Tandoori Masala
- In airtight container, combine all ingredients and shake to blend. Tandoori seasoning can be stored in airtight container in cool, dry place for up to 1 year.
Make Ginger-garlic Paste
- In food processor, combine all ingredients. Add 3 tbsp of water and blend until smooth. Store in airtight container in fridge for up to 3 weeks or in freezer for up to 6 months.
Make Chimichurri
- In bowl, combine all ingredients and mix well. Chimichurri is best consumed as soon as possible, but leftover sauce can be stored in fridge for up to 2 weeks.
Cook Steak
- Set steak aside at room temperature for 60 minutes. Preheat cast-iron pan over medium-high heat. Pat steak dry, then rub with 1 tsp of oil. Evenly sprinkle salt on both sides.
- Add remaining 2 tsp of oil to pan and tilt to coat bottom. Add steak and sear for 1 minute, then flip. Sear for another minute, then flip. Repeat until internal temperature of steak reaches 110F.
- Reduce heat to low, then add Tandoori Masala, butter and Ginger-garlic Paste to pan. Using spoon, baste steak with melted butter mixture. Cook for another 1 to 2 minutes, until internal temperature of steak reaches 125F for medium-rare. Transfer steak to cutting board and let rest for 3 minutes. Flip, then rest for another 3 minutes.
- Slice steak into 1/2″ pieces on diagonal. Transfer to plate and serve with prepared Chimichurri.
Source:
Recipe from Mad Love: Big Flavors Made to Share, from South Asia to the West Indies by Devan Rajkumar. Photography by Suech and Beck. ©2023 by Devan Rajkumar. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher