Indian Steak & Rice

The yogurt blend—with garlic, ginger, coriander, cumin and paprika—does double duty as a marinade and pour-over sauce for this hearty helping of Flank Steak and veggies.

  • 30
  • 8
  • 320
  • 31 g

Ingredients & Cooking


  • 1 beef Flank Steak (about 2 pounds)
  • 1 cup Greek-style yogurt
  • 1 tablespoon garlic powder
  • 1 tablespoon ground ginger
  • 1 tablespoon coriander seeds
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1-1/2 teaspoons salt
  • 2 red onions, cut into thick slices
  • 3 cups hot cooked rice
  • 2 cups frozen peas, cooked


  1. Combine yogurt, garlic powder, ginger, coriander seeds, cumin, paprika and salt in small bowl. Spread 1/3 cup of mixture over steak. Reserve remaining yogurt mixture for sauce. Marinate steak in refrigerator for 6 hours or as long as overnight. 

  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.  Meanwhile, grill onion slices, covered, 11 to 15 minutes.  Remove steak from grill; let stand 3 to 5 minutes.

  3. Meanwhile, heat remaining sauce in small saucepan over medium heat 2 to 3 minutes. Cut steak lengthwise in half, then across the grin into thin slices. Cut onions into bite-sized pieces. Combine rice and peas in large bowl. Divide rice mixture evenly among plates. Serve with beef, onions and sauce.

Nutrition Information

Butcher Counter

Indian Steak & RiceFlank Steak Flank Primal

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

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