Tandoori Steak Recipes

Steps:

• Place the steak in a shallow baking dish. In a small bowl, mix the tamari, honey, tandoori spice, and curry paste. Brush the mixture on the steak and let sit at room temperature for 45 minutes or overnight in the refrigerator. Turn once or twice.
• Prepare a stove-top griddle or outdoor grill. Grill the steak 5 to 7 minutes per side.
• Transfer to a cutting board to rest for five minutes. Cut the steak into 1/4-inch slices and divide among 4 dinner plates.

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.