Tandoori Rib-Eye Steaks
Serves: 4 Prep Time: 5 minutes Cook Time: 12 minutes
Easy to prepare steak dish with an indian twist. Rib eye or rump steak in prepared tandoori marinade with a cooling yogurt, coriander and cucumber riata
Ingredients
- 4 lean rib-eye, sirloin or rump steaks
- 60ml/4tbsp prepared tandoori paste
- 1-2 garlic cloves, peeled and crushed
- For the cucumber, coriander and yogurt raita:
- 1 x 200g tub plain or Greek yogurt
- ½ cucumber, diced
- 1 small handful freshly chopped coriander
Cooking Times
Based on a 2cm/¾inch thick steak
Rare
2½ minutes on each side Medium
4 minutes on each side Well done
6 minutes on each side Cooking Times
Based on a 2cm/¾inch thick steak
Rare
2½ minutes on each side Medium
4 minutes on each side Well done
6 minutes on each side Method
- Place the steaks on a shallow dish. Mix together the tandoori paste and garlic. Brush the mixture over the steaks on both sides. Cover and marinate for up to 2 hours or overnight in the refrigerator.
- Prepare the raita; in a small bowl mix together all the ingredients and set aside.
- Brush off any excess paste from the steaks and cook under a moderate preheated grill according to your preference.
- Serve the steaks with plain basmati rice, poppadoms or naan bread, the raita and mango chutney.
Method
- Place the steaks on a shallow dish. Mix together the tandoori paste and garlic. Brush the mixture over the steaks on both sides. Cover and marinate for up to 2 hours or overnight in the refrigerator.
- Prepare the raita; in a small bowl mix together all the ingredients and set aside.
- Brush off any excess paste from the steaks and cook under a moderate preheated grill according to your preference.
- Serve the steaks with plain basmati rice, poppadoms or naan bread, the raita and mango chutney.
