Tandoori Steak Chapati with Minted Yoghurt
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Soy
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 chapati wrap. Burnished orange of carrots for sweetness, minted fresh yoghurt as a pure base and green zucchini and mint for deliciousness. Perfect!
Ingredients
1 tbs
tandoori paste
1 steak
beef rump
1
zucchini
1 tub
yoghurt
(Contains: Milk;)
1 bunch
mint
2
traditional chapati
(Contains: Gluten, Wheat; May be present: Soy.)
1
carrot
Not included in your delivery
2 tsp
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.
Combine the tandoori paste with half of the olive oil. Coat the steaks in the tandoori mixture.
Heat a greased chargrill pan or BBQ over a medium-high heat. Toss the zucchini in the remaining olive oil and season with salt and pepper. Cook for 1-2 minutes on each side or until lightly grilled. Set aside.
Add the tandoori steak to the pan and cook for 2-3 minutes on each side for medium rare or until cooked to your liking. Cooking times will vary depending on the thickness of your steaks. Set aside on a plate and cover with foil. Rest for 5 minutes. Then cut into 1 cm thick slices.
Meanwhile, combine the yoghurt and mint in a small bowl. Heat the traditional chapati in a microwave or sandwich press.
To serve, wrap the zucchini, carrot and tandoori steak slices in the traditional chapati and dollop with the minted yoghurt.
