Indian Flank Steak Tacos

Meherwan Irani covers flank steak in a bright masala before it hits the grill

We love tacos, and we love Indian food, so why not marry the two? Meherwan Irani of Botiwalla in Atlanta does just that with these tacos. He marinates flank steak in a vibrant masala (a term for any type of Indian spice blend) before throwing it on the grill. Once cooked, the sliced meat tops pieces of grilled naan for a perfect mash-up of cuisines.

The masala is the highlight of the dish, flavoring the steak with bright curry leaves and tangy tamarind. While you should marinate the steak for at least one hour, you can take it as long as six to ensure the flavors blend into the meat. We don't recommend marinating overnight, since the vinegar in the marinade can break down the meat and make it mushy.

To learn more, read "A Naan Issue."

Recipe adapted from Meherwan Irani, Botiwalla, Atlanta, GA

Indian Flank Steak Tacos
5 from 47 ratings
We love tacos, and we love Indian food, so why not marry the two? These Indian flank steak tacos are the best of both worlds. Get the recipe on Tasting Table.
Prep Time
25
minutes
Cook Time
20
minutes
Servings
4
to 6 servings
Total time: 45 minutes
Ingredients
  • For the Masala
  • 3 tablespoons canola oil
  • 1 large red onion, diced
  • ½ cup packed curry leaves
  • 6 garlic cloves, roughly chopped
  • 1 serrano chile, minced
  • One 3-inch piece ginger, peeled and roughly chopped
  • ¼ cup soy sauce
  • ¼ cup white distilled vinegar
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon tamarind pulp
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • For the Tacos
  • 1½ pounds flank steak
  • ½ red onion, plus more for serving, thinly sliced
  • 2 tablespoons freshly squeezed lime juice
  • Grilled naan, for serving
  • Lime wedges, for serving
  • Cilantro leaves, for garnish
Directions
  1. Make the masala: In a 12-inch skillet, heat the canola oil over medium-high heat. Add the onions and cook until translucent and lightly golden, 3 to 4 minutes. Add the curry leaves, garlic, serrano and ginger, and cook until fragrant, 2 minutes more. Remove from the heat and transfer to a blender with the remaining masala ingredients. Blend until smooth, then let cool completely.
  2. Make the tacos: In a large bowl, toss the flank steak with the masala to coat. Refrigerate for at least 1 hour. Meanwhile, in a small bowl, toss the sliced red onion with lime juice and set aside.
  3. Light a grill or heat a cast-iron grill pan over high heat. Grill the steak, flipping once, until caramelized and medium rare, 7 to 8 minutes. Let rest for 5 minutes, then thinly slice against the grain on a bias.
  4. Serve the steak with pieces of grilled naan, sliced red onion and lime wedges, garnishing with cilantro leaves.
Nutrition
Calories per Serving 371
Total Fat 18.2 g
Saturated Fat 4.9 g
Trans Fat 0.0 g
Cholesterol 77.1 mg
Total Carbohydrates 23.5 g
Dietary Fiber 2.9 g
Total Sugars 3.9 g
Sodium 756.3 mg
Protein 28.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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