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Flank Steak Tacos With Naan Bread

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MARINADE TIME : At least 1 hour

COOK TIME : 45 minutes

SERVINGS : 4 - 6 servings

Recipe credit - Tasting Table
www.tastingtable.com/cook/recipes/indian-flank-steak-taco-recipe-homemade-indian-food-botiwalla-atlanta

INGREDIENTS

FOR THE MASALA :

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

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FOR THE TACOS :

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

INSTRUCTIONS

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 chile 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.

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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.

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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.

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4. Serve the steak with pieces of grilled naan, sliced red onion and lime wedges, garnishing with cilantro leaves.

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