Tandoori Steak & Curried Cauliflower Recipe

Tandoori Steak & Curried Cauliflower Recipe

12-hour 45-Minute recipe Serves 6
This inventive fusion meal adds traditional Indian flavours to a juicy piece of barbecued striploin steak. Make our tandoori steak and curried cauliflower recipe the next time you need to impress with your culinary skills. Guests won't be disappointed!
12-hour 45-Minute recipe Serves 6


Prep: 30 mins | Cook: 15 mins
  • 1

    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.

  • 2

    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.

  • 3

    Position rack in centre of oven, then preheat to 425°F. Line a rimmed baking sheet with parchment. Preheat barbecue to medium-high.

  • 4

    Remove steak from marinade and discard marinade. Pat steak dry with paper towel.

  • 5

    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.

  • 6

    Roast cauliflower in a single layer, stirring occasionally, until softened and golden, 15 to 20 minutes.

  • 7

    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.

  • 8

    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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