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Food

Tandoori Steak with Chimichurri

“The spices foam and bloom in hot butter, and bring bold flavour to the steak.” – Devan Rajkumar

Ingredients


Serves 2

Tandoori Masala (batch)

  • 3 tbsp dried fenugreek leaves (kasoori methi)
  • 2 1/2 tbsp Kashmiri chili powder
  • 1 tbsp ground coriander
  • 2 tsp ground cardamom
  • 2 tsp ground ginger
  • 2 tsp garlic powder
  • 2 tsp beetroot powder
  • 2 tsp salt
  • 1 1/2 tsp ground turmeric
  • 1 1/2 tsp black pepper
  • 1 1/2 tsp ground cumin
  • 3/4 tsp ground cloves
  • 1/2 tsp ground mace
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Ginger-garlic Paste (batch)

  • 3/4 cup garlic cloves
  • 1/2 cup roughly chopped ginger
  • 2 tbsp grapeseed oil

Chimichurri (batch)

  • 1 cup finely chopped parsley leaves
  • 1/2 cup olive oil
  • 3–4 cloves garlic, finely chopped
  • 3 tbsp red wine vinegar
  • 2 tbsp finely chopped red onion
  • 1 tsp red chili flakes
  • 1 tsp dried oregano
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Tandoori Steak

  • 1 lb. rib-eye or New York strip steak
  • 1 tbsp grapeseed oil, divided, plus extra for greasing
  • 1 tsp salt
  • 2 tsp Tandoori Masala (see previous column)
  • 1 tbsp butter
  • 1 tsp Ginger-garlic Paste (see above)
  • Chimichurri, to serve (see above)

Directions

Make Tandoori Masala

  1. 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

  1. 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

  1. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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