Family Tandoori Steak Chapati with Minted Yoghurt
The Indian flag is made up of deep saffron, white and green, representing courage and sacrifice, truth, peace and purity, and prosperity respectively – a perfect balance of elements. We’ve taken inspiration from that classic palette to bring you this scrumptious tandoori beef chapatti wrap. Orange carrots for sweetness, white creamy yoghurt for freshness and chargrilled zucchini for that hit of green. Perfect!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1.5 tbs
tandoori paste
2 steak
beef rump
2
zucchini
½ tub
yoghurt
(Contains: Milk;)
½ bunch
mint
1 packet
traditional chapati
(Contains: Gluten, Wheat; May be present: Soy.)
2
carrots
Not included in your delivery
½ tbs
olive oil
Utensils
Cooking Steps
To prepare the ingredients, cut the zucchini into 5 mm thick ribbons. Finely chop the mint and peel and grate the carrot.
In a medium bowl, combine the tandoori paste with the olive oil. Coat the beef rump steaks in the tandoori mixture. Set aside.
Heat a greased chargrill pan or BBQ over a medium-high heat. Add the zucchini and cook for 1-2 minutes on each side or until lightly grilled. Set aside.
Add the tandoori steaks to the same pan and cook for 3 minutes on each side for medium rare or until cooked to your liking. Set aside on a plate and cover with foil. Rest for 5 minutes. Cut into 1 cm thick slices.
Meanwhile, combine the yoghurt and mint in a small bowl. Season to taste with salt and pepper. Heat the traditional chapati in a microwave, sandwich press or in a large pan.
To serve wrap the zucchini, carrot and the tandoori steaks in each chapati and dollop with the minted yoghurt.
