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Marinated Flank Steak with Horseradish Raita

Yield 4 servings (serving size: 3 ounces steak and 1/4 cup raita)
This tender, marinated beef is crusted with a dry spice rub and served with spicy-sweet yogurt sauce. The cooling raita also has a little bite of its own.

Ingredients

  • Raita:
  • 1 1/2 teaspoons finely grated fresh horseradish root
  • 1/2 teaspoon finely grated peeled fresh ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 (8-ounce) carton fat-free yogurt
  • Steak:
  • 1 tablespoon mustard seeds
  • 2 teaspoons Szechuan peppercorns
  • 1 1/2 teaspoons whole allspice
  • 1 1/2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon kosher salt
  • 1 (1-pound) flank steak, trimmed
  • Cooking spray
  • Fresh parsley sprigs (optional)

Nutrition Information

  • calories 216
  • caloriesfromfat 33 %
  • fat 7.8 g
  • satfat 2.9 g
  • monofat 3.2 g
  • polyfat 0.4 g
  • protein 27.1 g
  • carbohydrate 7.7 g
  • fiber 1.6 g
  • cholesterol 46 mg
  • iron 3.2 mg
  • sodium 475 mg
  • calcium 165 mg

How to Make It

  1. To prepare raita, combine first 5 ingredients in a small bowl. Cover and chill.

  2. To prepare steak, combine the mustard seeds and next 4 ingredients (through cumin) in a spice or coffee grinder; pulse until coarsely ground. Stir kosher salt into spice mixture. Rub spice mixture over both sides of steak; cover and chill 4 hours.

  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; cook 3 minutes on each side or until desired degree of doneness. Place steak on a platter or cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with raita. Garnish with parsley, if desired.

Tabla Restaurant and Bread Bar, New York, New York