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Tandoori Marinating Steak with Roasted Curried Cauliflower

Yields1 Serving

This exotic recipe is made with simple market-fresh ingredients. You can use a Tri-tip or your favourite Marinating Steak such as: Flank, Sirloin Tip, Inside or Outside or Eye of Round.

 1 cup (250 mL) plain yogurt
 2 cloves garlic, minced
 1 small onion, minced
 1 tbsp (15 mL) minced gingerroot
 1 tbsp (15 mL) fresh lemon juice
 1 tbsp (15 mL) hot curry powder
 1 tsp (5 mL) chili powder
 1 tsp (5 mL) salt
 2 lb (0.91 kg) thick-cut Marinating Steak (e.g. Flank, Sirloin Tip or Inside Round)
 Roasted Curried Cauliflower (recipe follows)
 Bombay Dipping Sauce (recipe follows)
1

Combine yogurt, garlic, onion, gingerroot, lemon juice, curry powder, chili powder and salt in large zipper-type freezer bag.

2

Pierce steak all over with fork. Place in freezer bag with yogurt mixture; refrigerate for 8 to 12 hours to marinade.

3

Discard marinade. Pat steak dry with paper towel; season lightly with salt and pepper. Grill over medium-high heat, turning with tongs at least twice. Cook to medium-rare doneness, until thermometer inserted sideways into steak reads 145°F (63°C).

Nutrition Facts

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