Indian Steak and Rice Bowl


  • 1 beef flank steak (about 2 pounds)
  • 1 cup Greek-style yogurt
  • 1 tablespoon garlic powder
  • 1 tablespoon ground ginger
  • 1 tablespoon coriander seeds
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1½ teaspoons salt
  • 2 red onions (cut into thick slices)
  • 3 cups hot cooked rice
  • 2 cups frozen peas (cooked)


Combine yogurt, garlic powder, ginger, coriander seeds, cumin, paprika and salt in small bowl. Spread 1/3 cup of mixture over steak. Reserve remaining yogurt mixture for sauce. Marinate steak in refrigerator for 6 hours or as long as overnight.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11-16 minutes (over medium heat on preheated gas grill, covered, 16-21 minutes) for medium rare (145° F) to medium (160° F) doneness, turning occasionally. Meanwhile, grill onion slices, covered, 11-15 minutes. Remove steak from grill; let stand 3-5 minutes.

Meanwhile, heat remaining sauce in small saucepan over medium heat 2-3 minutes. Cut steak lengthwise in half, then across the grin 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.

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