Tandoori Steak

1. 1

   Heat a dry cast-iron skillet over a medium flame.

2. 2

   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.

3. 3

   Do not let burn.

4. 4

   Transfer spices to a heatproof bowl to cool, then place in a spice grinder; grind in short bursts until a coarse powder forms.

5. 5

   Add the salt, pepper flakes and cayenne.

6. 6

   Cut steak into pieces about 1 1/2 inches wide and 3 1/2 inches long.

7. 7

   Spray or brush meat on all sides with the olive oil and generously season with the spice rub.

8. 8

   Refrigerate excess rub for later use.

9. 9

   Pierce the steak pieces through the narrow end with tandoor or shish kebab skewers, about 3 pieces per skewer.

10. 10

    If using a tandoor, heat it to about 500 degrees.

11. 11

    If using a grill or broiler, heat to high.

12. 12

    In tandoor, cook kebabs until browned all around, about 5 minutes total for medium-rare.

13. 13

    If grilling or broiling, cook for 3 to 4 minutes a side, 6 to 8 minutes total.

* Per serving · 4 servings · Values may vary.

No additional tips available.