Grilled Curry Flank Steak with Fresh Naan

flank steak

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is lower in fat and sirloin is more economical.

curry powder

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric offers health benefits, while cumin is a budget-friendly spice.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and higher in protein.

Start by preparing the naan dough with warm water and honey to activate the yeast.

Add 2 cups of double lot flour, salt, and chili infused oil to the activated yeast mixture.

Incorporate 1/2 cup of Greek yogurt into the dough mixture.

Mix the dough in a stand mixer for 5 minutes until smooth.

Transfer the dough to an oiled container and let it rise until doubled in size.

Prepare the marinade for the flank steak using 1/2 cup Greek yogurt and 3.5 ounces of Indian curry chili paste.

Add 1/4 cup each of extra virgin olive oil and soy sauce to the marinade.

Incorporate 1/4 cup cilantro stems, minced garlic, minced ginger, 2 tablespoons of fresh lime juice, smoked paprika, garam masala, and black garlic salt into the marinade.

Blend the marinade until smooth and pour half into a zip-top bag with the flank steak, letting it marinate in the refrigerator for 1-3 hours.

Divide the risen naan dough into 12 equal portions of about 50 grams each.

Shape each portion into a ball and let rest for 15-20 minutes.

Roll out the dough into naan shapes, about a quarter inch thick.

Cook the naan on a preheated griddle over medium-low heat until toasted and cooked through, brushing with beef tallow after flipping.

Cooking Techniques

Equipment Needed

Spice Level: