Tandoori Steak & Curried Cauliflower Recipe
Combine yogurt, onion, 3 tsp of the curry powder, garlic, ginger, lemon juice, 1 tsp of the chili powder and 1 tsp of the salt in large resealable bag.
Pierce steak all over with a fork. Place in bag with yogurt mixture and massage to coat. Marinate in refrigerator for 8 to 12 hours.
Position rack in centre of oven, then preheat to 425°F. Line a rimmed baking sheet with parchment. Preheat barbecue to medium-high.
Remove steak from marinade and discard marinade. Pat steak dry with paper towel.
Toss cauliflower with olive oil, 2 tsp of the curry powder, remaining 1/2 tsp of the chili powder, remaining 1/2 tsp of the salt and pepper on prepared sheet.
Roast cauliflower in a single layer, stirring occasionally, until softened and golden, 15 to 20 minutes.
Meanwhile, oil grill. Barbecue steaks, until an instant-read thermometer inserted into centre of steak reads 145°F for medium rare, 3 to 4 minutes per side.
Let steak rest for 5 minutes before slicing across the grain. Toss cauliflower with toasted pine nuts, capers and chopped parsley. Serve steak with roasted cauliflower and naan.
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Last updated: August 23rd, 2021
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