Flank Steak Curry

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This is a dish that was made by accident. Here I was attempting to make a quick version of Pasanday (a soft marinated beef dish), what was I thinking btw, when I ended up making this flank steak curry dish instead.  It’s a little tangy and a little spicy, but boy oh boy was it scrumptious. The tender flat pieces of this soft beef with the acidic notes of lime mixed with fragrant spices, create a tarty-finger-licking-good curry to be eaten with bread/naan or rice.


To Marinate:

2lbs Flank Steak cut into square pieces

1tspn Turmeric Powder

1tspn Cumin Powder

2tspn Coriander Powder

Red Chilli Powder to taste

Salt to taste

1tblspn Lime juice

1 cup Yogurt

1tblspn Ginger/Garlic paste

To Fry:

1 medium onion sliced

1tblspn Black Peppercorns

1 Black Cardamom

3-5 Cloves


In a bowl, mix all the marinating ingredients together and let sit for at least 20 mins. In a pan, heat oil, add onions and fry for a couple mins. When they turn translucent, add the peppercorns, cardamom, and cloves and fry another 2 mins. When the onion look soft, add the marinated mixture and cook for 3 mins on high and then cover and cook on med low heat for 30-40 mins, or until beef is tender. Garnish with cilantro, cut jalapeños, and sliced fresh ginger.

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