Indian Steak Gyro

I know, I know – gyro’s are Greek but that is the best way I can explain this delicious vindaloo inspired steak sandwich.  I cook flank steak…a lot.  It’s a pretty lean and inexpensive cut of meat so I am always looking for different ways to cook it.  When Food and Wine magazine ran a vindaloo flank steak recipe I tried it that very week.  For those of you that don’t eat a lot of Indian food vindaloo is a spicy dish from Western India.  Chilis and vinegar make this a punchy sauce that is usually stewed with chunks of lamb or chicken.  Patrick and I like vindaloo sauce so much we order a side of to mix into our dishes at our neighborhood Indian spot Cusbah, where the waiter’s tee shirts read, “I survived the vindaloo.” wpid-20150519_135707.jpgThis marinade is really more of a paste and the recipe makes quite a bit.  I only used half on our steak and froze the rest to use later – the paste would also be fine in the fridge for several days.  I decided to serve it gyro style rolled up in store-bought naan (I have actually made homemade naan before which isn’t too difficult, just not really feasible for a weeknight meal) and served with a my own yogurt sauce.  This sauce is terrific on lots of things – lamb burgers, grilled chicken, even as a dip for crudite.  Also if you are intimidated by the heat factor of the vindaloo, the yogurt sauce will go a long way to offsetting it.  Alongside the gyro I made this awesome Food52 recipe for stir fried cabbage inspired by none other than  Madhur Jaffrey, the mother of Indian cooking in America.  A lot of her recipes can be pretty involved (but worth it) but this one is incredibly easy.  If you don’t want to go with the gyro then this steak would be just as good served on its own along basmati rice or lentils and some roasted cauliflower. wpid-20150601_185750.jpg Indian Steak Gyro (printable version at the end of the post)

Inspiration:   Vindaloo Flank Steak by Food and Wine Magazine

Special Equipment:  blender or food processor

Ingredients:

  • 8 dried guajillo chiles, stemmed
  • 1 teaspoon cumin seeds (if you don’t have seeds use ground cumin but skip the toasting step and just add it to the blender)
  • 1 teaspoon black peppercorns
  • 3/4 cup distilled white vinegar
  • One 3-inch piece of fresh ginger. peeled and coarsely chopped
  • 6 garlic cloves, peeled
  • 1 small cinnamon stick
  • 2 cloves
  • 1 large flank steak, approximately 1 pound
  • 2 packages store-bought naan (4 pieces)
  • 5 to 6 ounce container nonfat plain greek yogurt
  • 1 garlic clove, grated
  • 1 1/2 tablespoons chopped mint (or dill or 1 tablespoon each)
  • 1 1/2 tablespoons chopped parsley

In a small saucepan, heat the chiles, cumin seeds and peppercorns over medium heat for about 2 minutes, stirring the chilies occasionally.  They will get a little darker which is a good thing but be sure not to burn the chilis or the cumin seeds.  If you re using ground cumin just toast the chilis and peppercorns.  Add a 1/4 cup of water and the vinegar, ginger, garlic, cinnamon stick, cloves and 1 teaspoon of salt and bring just to a boil.  The vinegar is going to make quite a potent smell when heated so stand back so you don’t get a steaming face full of vinegar!  Once its boiling turn off the heat and let it sit for about 30 minutes until everything has softened.  You can toss the cinnamon stick at this point or leave it in, in a happy accident I left mine in and it pureed up no problem and the taste was great. wpid-20150519_141031.jpg wpid-20150519_151455.jpg Transfer everything to a blender or food processor and add the ground cumin if not using the seeds.  Puree into a paste.  At this point you can store the paste for several days in the fridge or six months in the freezer.  Spread the paste all over the steak on both sides and let marinate on a plate or baking dish for at least an hour and up to 6 hours.  If you only have an hour let it marinate at room temp so the steak isnt cold going into the grill. wpid-20150519_152414.jpgLight your grill and heat it to medium high.  Grill for 10-12 minutes depending on the thickness of your steak and how you like your steak done.  Let rest for 5-8 minutes, then slice thinly.  While the steak rests, brush the naan with olive oil and grill for 1-2 minutes per side to get a little char and warm them through.  Also make the yogurt sauce by combining the yogurt, garlic, mint and parsley in a small bowl, then season with salt and pepper.  To serve slather the naan with the yogurt sauce and pile in slices of steak.   Red onion and or arugula would also be nice in there.

Indian Steak Gyro

  • Servings: 4
  • Print

Special Equipment:  blender or food processor

Ingredients:

  • 8 dried guajillo chiles, stemmed
  • 1 teaspoon cumin seeds (if you don’t have seeds use ground cumin but skip the toasting step and just add it to the blender)
  • 1 teaspoon black peppercorns
  • 3/4 cup distilled white vinegar
  • One 3-inch piece of fresh ginger. peeled and coarsely chopped
  • 6 garlic cloves, peeled
  • 1 small cinnamon stick
  • 2 cloves
  • 1 large flank steak, approximately 1 pound
  • 2 packages store-bought naan (4 pieces)
  • 5 to 6 ounce container nonfat plain greek yogurt
  • 1 garlic clove, grated
  • 1 1/2 tablespoons chopped mint (or dill or 1 tablespoon each)
  • 1 1/2 tablespoons chopped parsley

In a small saucepan, heat the chiles, cumin seeds and peppercorns over medium heat for about 2 minutes, stirring the chilies occasionally.  They will get a little darker which is a good thing but be sure not to burn the chilis or the cumin seeds.  If you re using ground cumin just toast the chilis and peppercorns.  Add a 1/4 cup of water and the vinegar, ginger, garlic, cinnamon stick, cloves and 1 teaspoon of salt and bring just to a boil.  The vinegar is going to make quite a potent smell when heated so stand back so you don’t get a steaming face full of vinegar!  Once its boiling turn off the heat and let it sit for about 30 minutes until everything has softened.  You can toss the cinnamon stick at this point or leave it in, in a happy accident I left mine in and it pureed up no problem and the taste was great. Transfer everything to a blender or food processor and add the ground cumin if not using the seeds.  Puree into a paste.  At this point you can store the paste for several days in the fridge or six months in the freezer.  Spread the paste all over the steak on both sides and let marinate on a plate or baking dish for at least an hour and up to 6 hours.  If you only have an hour let it marinate at room temp so the steak isnt cold going into the grill. Light your grill and heat it to medium high.  Grill for 10-12 minutes depending on the thickness of your steak and how you like your steak done.  Let rest for 5-8 minutes, then slice thinly.  While the steak rests, brush the naan with olive oil and grill for 1-2 minutes per side to get a little char and warm them through.  Also make the yogurt sauce by combining the yogurt, garlic, mint and parsley in a small bowl, then season with salt and pepper.  To serve slather the naan with the yogurt sauce and pile in slices of steak.   Red onion and or arugula would also be nice in there.

3 Comments

  1. Ashley says:

    Totally unrelated to this delicious post but.. have you ever cooked on a salt block? Seems to be all the BBQing craze these days!

    Like

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