Recipe

July 10, 2024

Tandoori Steak with Chimichurri

Recipe: Devan Rajkumar

Print This

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

Ingredients

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

Yield: Serves 2

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

Related Articles

Reverse-seared Bone-in Rib Eye with Argentine-style Chimichurri

Steak Rub Recipe

Cuban Picadillo Sirloin Soup Recipe