Vindaloo Flank Steak Recipe

Name: Vindaloo Flank Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 dried guajillo chiles, stemmed and wiped clean; 1 teaspoon cumin seeds; 1 teaspoon black peppercorns; 3/4 cup distilled white vinegar; One 3-inch piece of fresh ginger (2 ounces), peeled and coarsely chopped; 6 garlic cloves; 1 small cinnamon stick; 2 cloves; Kosher salt; One 1 1/2-pound flank steak; Extra-virgin olive oil, for brushing; Pepper; Warm paratha or naan, yogurt and lime wedges, for serving

Servings: persons

8 dried guajillo chiles, stemmed and wiped clean
1 teaspoon cumin seeds
1 teaspoon black peppercorns
3/4 cup distilled white vinegar
One 3-inch piece of fresh ginger (2 ounces), peeled and coarsely chopped
6 garlic cloves
1 small cinnamon stick
2 cloves
Kosher salt
One 1 1/2-pound flank steak
Extra-virgin olive oil, for brushing
Pepper
Warm paratha or naan, yogurt and lime wedges, for serving

1
In a saucepan, toast the chiles, cumin seeds and peppercorns over moderate heat, turning the chiles, until pliable and the cumin is fragrant, about 2 minutes.
2
Add 1/4 cup of water and the vinegar, ginger, garlic, cinnamon stick, cloves and 1 teaspoon of salt and bring just to a boil.
3
Let stand off the heat until the chiles are soft, about 30 minutes.
4
Discard the cinnamon stick.
5
Transfer the chile mixture to a blender and puree to a smooth paste.
6
In a baking dish, spread the paste all over the steak and refrigerate for at least 1 hour or up to 6 hours.
7
Let stand at room temperature for 45 minutes before grilling.
8
Light a grill and brush with oil.
9
Scrape some of the marinade off the steak, then season the meat with salt and pepper.
10
Grill over moderately high heat, turning, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125, 10 to 12 minutes.
11
Transfer the steak to a carving board and let rest for 5 minutes.
12
Thinly slice against the grain and serve with warm paratha, yogurt and lime wedges.

274

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 dried guajillo chiles, stemmed and wiped clean, 1 teaspoon cumin seeds, 1 teaspoon black peppercorns, 3/4 cup distilled white vinegar, and more.

Yes, Vindaloo Flank Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vindaloo Flank Steak

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