Indian Flank Steak Tacos

By lorik

Ingredients

• For the Marinade:
• 3 tablespoons canola oil
• 1 large red onion, diced
• 1/2 cup packed curry leaves
• 6 garlic cloves, roughly chopped
• 1 serrano chile, minced
• One 3-inch piece ginger, peeled and roughly chopped
• 1/4 cup soy sauce
• 1/4 cup white distilled vinegar
• 2 tablespoons freshly ground black pepper
• 1 teaspoon sugar
• 1 tablespoon tamarind pulp
• 1 teaspoon kosher salt
• For the Tacos:
• 1 1/2 pounds flank steak
• 1/2 red onion, plus more for serving, thinly sliced
• 2 tablespoons freshly squeezed lime juice
• Grilled naan, for serving
• Lime wedges, for serving
• Cilantro leaves, for garnish

Details

Servings 1
Preparation time 25mins
Cooking time 45mins
Adapted from tastingtable.com

Preparation

Step 1

1. Make the masala: In a 12-inch skillet, heat the canola oil over medium-high heat. Add the onions and cook until translucent and lightly golden, 3 to 4 minutes. Add the curry leaves, garlic, serrano and ginger, and cook until fragrant, 2 minutes more. Remove from the heat and transfer to a blender with the remaining masala ingredients. Blend until smooth, then let cool completely.

2. Make the tacos: In a large bowl, toss the flank steak with the masala to coat. Refrigerate for at least 1 hour. Meanwhile, in a small bowl, toss the sliced red onion with lime juice and set aside.

3. Light a grill or heat a cast-iron grill pan over high heat. Grill the steak, flipping once, until caramelized and medium rare, 7 to 8 minutes. Let rest for 5 minutes, then thinly slice against the grain on a bias.

4. Serve the steak with pieces of grilled naan, sliced red onion and lime wedges, garnishing with cilantro leaves.