Tandoori Steak
Ingredients
- 2 tablespoons mustard seeds ⓘ
- 2 tablespoons fennel seeds
- 2 tablespoons cracked black peppercorns ⓘ
- 1 tablespoon grains of paradise (see note)
- 1 1/2 tablespoons coarse sea salt ⓘ
- 1 teaspoon hot pepper flakes
- 1/4 teaspoon cayenne pepper
- 2 pounds New York strip steak (about 1 1/4 inches thick) ⓘ
- 1 tablespoon extra virgin olive oil ⓘ
Instructions
- Heat a dry cast-iron skillet over a medium flame.
- Add mustard seeds, fennel seeds, peppercorns and grains of paradise, and cook until fragrant and lightly toasted, 1 to 3 minutes, stirring with a wooden spoon.
- Do not let burn.
- Transfer spices to a heatproof bowl to cool, then place in a spice grinder; grind in short bursts until a coarse powder forms.
- Add the salt, pepper flakes and cayenne.
- Cut steak into pieces about 1 1/2 inches wide and 3 1/2 inches long.
- Spray or brush meat on all sides with the olive oil and generously season with the spice rub.
- Refrigerate excess rub for later use.
- Pierce the steak pieces through the narrow end with tandoor or shish kebab skewers, about 3 pieces per skewer.
- If using a tandoor, heat it to about 500 degrees.
- If using a grill or broiler, heat to high.
- In tandoor, cook kebabs until browned all around, about 5 minutes total for medium-rare.
- If grilling or broiling, cook for 3 to 4 minutes a side, 6 to 8 minutes total.
Nutrition & Diet Analysis (per serving)
366
kcal
18% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).