Vindaloo Flank Steak
Vindaloo dishes are typically made with chicken, pork, lamb or vegetables. You do see some with beef as well. This is a recipe made with Flank Steak, which makes a good base meat. You can substitute chicken, tofu or the protein of your choice. Just adjust the cooking time until cooked thoroughly. Vindaloo is a hot curry, so you have been warned.
2 Tablespoons Vindaloo Curry Spice
3/4 cup distilled white vinegar
Sea salt to taste
One 1 1/2-pound flank steak
Extra-virgin olive oil, for brushing
Freshly Ground Black Pepper to taste
Warm paratha or naan bread, yogurt and lime wedges, for serving
Put Vindaloo Curry Spice in a medium bowl. Add 1/4 cup of water and the vinegar, and 1 teaspoon of salt and bring just to a boil. Let stand off the heat about 15 minutes.
Blend into a smooth paste. In a baking dish, spread the paste all over the steak and refrigerate for at least 1 hour or up to 6 hours. Let stand at room temperature for 45 minutes before grilling.
Light your grill, set on medium-high setting, and brush with oil. Scrape some of the marinade off the steak, then season the meat with salt and pepper. Grill the steak, turning until lightly charred and an instant-read thermometer inserted in the thickest part registers 140°, about 12 to 15 minutes for medium-rare. Cook to 155° for Medium and 160° for medium-well. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice against the grain and serve with warm paratha, yogurt and lime wedges.
You can also serve with plain or basmati rice as well.