Tandoori Style Steak

Name: Tandoori Style Steak
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 tbsp mustard seeds; 2 tbsp fennel seeds; 2 tbsp cracked black pepper; 1 tbsp grains of paradise; 1.5 tbsp coarse sea salt; 1 tsp crushed red pepper flakes; 0.25 tsp cayenne pepper; 2 lb New York strip steaks; 1 tbsp extra virgin olive oil

Grilled cracked black pepper, grains paradise and new york steaks, warmed with mustard seeds and fennel seeds, a South Asian dish.

30 min · Serves 4 · Easy

Ingredients

Method

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Time: Prep 20 min · Cook 10 min · 30 min total
Difficulty: easy

1
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.
3 min
2
Grind cooled spices, in a spice grinder or use a mortar and pestle, to a coarse powder; add the salt, pepper flakes, and cayenne.
3
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.
4
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).
5
You can substitute 1 tablespoon cracked black pepper and 2 allspice berries (or 1/4 teaspoon ground allspice) to approximate the flavor.