| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Beef, East/orient |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Garam masala |
|
|
[seperate recipe] |
| 1 1/2 |
ts |
Coarse salt |
| 1 |
ts |
Black pepper |
| 1 1/2 |
lb |
Flank steak |
INSTRUCTIONS
In a small bowl stir together the garam masala, the salt, and the pepper,
in a shallow dish rub the mixture onto both sides of the steak, and let the
steak stand at room temperature for 30 minutes. Grill the steak on an oiled
rack set about 5 to 6 inches over glowing coals for 8 to 10 minutes on each
side for medium-rare meat. (Alternatively, the steak may be broiled under a
preheated broiler about 3 inches from the heat for 8 to 10 minutes on each
side.) Transfer the steak to a cutting board and let it stand for 10
minutes. Holding a knife at a 45 degree angle, cut the steak across the
grain into thin slices. Serves 4 to 6.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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