Grilled Tandoori Marinated Flank Steak Skewers

Grilled Tandoori Marinated Flank Steak Skewers



Tandoori Flank Steak

  • 2 lb. Sterling Silver Flank Steak
  • 2 Tbsp. vegetable oil
  • ¼ cup pureed onion
  • 3 cloves garlic, minced
  • 2 tsp. minced fresh ginger
  • 3 Tbsp. cumin powder
  • 1 Tbsp. cayenne
  • 2 tsp. paprika
  • 1 tsp. curry powder
  • ½ tsp. black pepper
  • ½ tsp. cinnamon
  • ½ tsp. cloves
  • 1 lemon, juiced
  • 1½ cups plain yogurt
  • 1 tsp. salt
  • ½ cup chopped cilantro
  • 1 Tbsp. tomato paste

Indian Mint Cilantro Chutney

  • 2 cups chopped fresh cilantro
  • 1 cup chopped fresh mint
  • 1 Tbsp. chopped fresh ginger
  • 1 Tbsp. chopped fresh garlic
  • 2 Tbsp. grated, dried coconut
  • 1 tsp. salt

Curried Chickpea Puree

  • ¾ cup extra virgin olive oil, divided
  • 3 garlic cloves, minced
  • 1 tsp. cumin powder
  • 1 Tbsp. curry powder
  • 3 cups garbanzo beans (about 3 15-oz. cans), liquid reserved
  • 1 tsp. kosher salt
  • ½ tsp. smoked paprika
  • ⅛ tsp. cayenne powder
  • To taste salt and pepper


  • Place Curried Chickpea Puree on plate, top with reserved grilled skewer and finish with Indian Mint Cilantro Chutney.

Tandoori Flank Steak Preparation

  1. Heat oil in pan. Add pureed onion and minced garlic and ginger. Cook for 1 to 2 minutes.
  2. Add spices and cook for another 2 minutes. If mixture is too dry, add in 1 to 2 Tbsp. water. (The spices should be paste-like.)
  3. Remove pan from heat and add in lemon juice, yogurt, salt, cilantro and tomato paste. Mix well. Allow mixture to cool to room temperature before using as marinade.
  4. Rub marinade on flank steak; let sit overnight, and then grill to 120°F.
  5. Let rest; then thinly slice against grain of meat and roll up to skewer. Skewer 4 to 5 rolls; set aside.
  6. When all is skewered, grill again until desired temp. Set aside for plating.

Indian Mint Cilantro Chutney Preparation

  1. Grind all together; use water to thin out.

Curried Chickpea Puree Preparation - Can be made 1 day ahead.

  1. Heat ¼ cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute.
  2. Add chickpeas (garbanzo beans), salt, paprika and cayenne. Sauté until chickpeas begin to darken, about 5 minutes.
  3. Pour reserved chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil.
  4. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid.
  5. Transfer chickpeas to processor; add ¾ cup reserved cooking liquid. Add ½ cup oil; puree until smooth. Season with salt and pepper. Cool.  Cover; chill. Bring to room temperature before using.