Indian Steak Tacos Recipe
Prep Time:
25 minutes
Cook Time:
20 minutes
Servings:
4 to 6 servings
Ingredients
  • 3 tablespoons canola oil
  • 1 large red onion, diced
  • ½ cup packed curry leaves
  • 6 garlic cloves, roughly chopped
  • 1 serrano chile, minced
  • One 3-inch piece ginger, peeled and roughly chopped
  • ¼ cup soy sauce
  • ¼ cup white distilled vinegar
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon tamarind pulp
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1½ pounds flank steak
  • ½ 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
Directions
  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.