Canadian-Beef-Tandoori-Marinating-Steak-with-Roasted-Curried-Cauliflower

Tandoori Marinating Steak with Roasted Curried Cauliflower

DifficultyBeginner

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.

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Canadian-Beef-Tandoori-Marinating-Steak-with-Roasted-Curried-Cauliflower

Yields8 Servings

 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)

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

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

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).

Curried Roasted Cauliflower

Break 1 medium-sized head of cauliflower into large florets (about 8 cups/2 L). Toss with ¼ cup (50 mL) olive oil, 2 tsp (10 mL) curry powder and ½ tsp (2 mL) EACH chili powder and coarse salt, ¼ tsp (1 mL) coarsely ground pepper. Roast in single layer on lined rimmed baking sheet in 425°F (220°C) oven, stirring occasionally, until softened and golden, 15 to 20 minutes. Toss with 1/4 cup (50 mL) toasted pine nuts and 2 tbsp (30 mL) drained capers and chopped parsley (optional). Makes 8 cups (2 L).

Bombay Dipping Sauce

Combine 1/3 cup (75 mL) mayonnaise, 2 tbsp (30 mL) EACH vinegar and mango chutney, 1 tbsp (15 mL) minced green onion or chives and 1 tsp (5 mL) EACH curry powder and minced garlic.

Ingredients

 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)

Directions

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).

Curried Roasted Cauliflower
4

Break 1 medium-sized head of cauliflower into large florets (about 8 cups/2 L). Toss with ¼ cup (50 mL) olive oil, 2 tsp (10 mL) curry powder and ½ tsp (2 mL) EACH chili powder and coarse salt, ¼ tsp (1 mL) coarsely ground pepper. Roast in single layer on lined rimmed baking sheet in 425°F (220°C) oven, stirring occasionally, until softened and golden, 15 to 20 minutes. Toss with 1/4 cup (50 mL) toasted pine nuts and 2 tbsp (30 mL) drained capers and chopped parsley (optional). Makes 8 cups (2 L).

Bombay Dipping Sauce
5

Combine 1/3 cup (75 mL) mayonnaise, 2 tbsp (30 mL) EACH vinegar and mango chutney, 1 tbsp (15 mL) minced green onion or chives and 1 tsp (5 mL) EACH curry powder and minced garlic.

Tandoori Marinating Steak with Roasted Curried Cauliflower
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