Marinated Flank Steak with Horseradish Raita |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This tender, marinated beef is crusted with a dry spice rub and served with spicy-sweet yogurt sauce. The cooling raita also has a little bite of its own. Ingredients:
1 1/2 teaspoons finely grated fresh horseradish root |
1/2 teaspoon finely grated peeled fresh ginger |
1/4 teaspoon salt |
1/4 teaspoon sugar |
1 (8-ounce) carton fat-free yogurt |
1 tablespoon mustard seeds |
2 teaspoons szechuan peppercorns |
1 1/2 teaspoons whole allspice |
1 1/2 teaspoons coriander seeds |
1 teaspoon cumin seeds |
1/2 teaspoon kosher salt |
1 (1-pound) flank steak, trimmed |
cooking spray |
fresh parsley sprigs (optional) |
Directions:
1. To prepare raita, combine first 5 ingredients in a small bowl. Cover and chill.
2. To prepare steak, combine the mustard seeds and next 4 ingredients (through cumin) in a spice or coffee grinder; pulse until coarsely ground. Stir kosher salt into spice mixture. Rub spice mixture over both sides of steak; cover and chill 4 hours.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; cook 3 minutes on each side or until desired degree of doneness. Place steak on a platter or cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with raita. Garnish with parsley, if desired.
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