Tandoori Rib-Eye Steaks Tandoori Rib-Eye Steaks

Tandoori Rib-Eye Steaks

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 raita.

prep time
5 mins

cook time
12 minutes

4 people

Based on a 2cm thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 4 lean rib-eye, sirloin or rump steaks
  • 4 tablespoons 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


  1. 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.
  2. Prepare the raita; in a small bowl mix together all the ingredients and set aside.
  3. Brush off any excess paste from the steaks and cook under a moderate preheated grill according to your preference.
  4. Serve the steaks with plain basmati rice, poppadoms or naan bread, the raita and mango chutney.