Indian Beef Flank Steak & Rice from Beef It’s What’s For Dinner. 1 beef Flank Steak (about 2 pounds) 1 cup non-fat plain Greek-style yogurt 2 tablespoons garam masala 1 tablespoon garlic powder 1 tablespoon paprika 1 teaspoon salt 3 tablespoons water 2 red onions, cut into thick slices 3 cups hot cooked brown rice 2 cups frozen peas, cooked Cooking: 1. Combine yogurt, garam marsala, garlic powder, paprika and salt in small bowl.
Spread 1 / 3 cup yogurt mixture over beef Flank Steak. Reserve remaining yogurt mixture for sauce. Place beef steak in food-safe plastic bag; turn steak to coat.
Close bag securely and marinate in refrigerator 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 the remaining sauce and water in a small saucepan over medium heat for 2 to 3 minutes.
Cut steak lengthwise in half, then across the grain 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. Makes 8 servings Marinating time: 6 hours to overnight Cooking time: 30 minutes.
