Indian Flank Steak Tacos

For me, fusion cuisine is something of an issue.  I am a big fan of a wide ranges of cuisines, for the ingredients, the cooking processes and, of course, for the dishes produced.  When one starts picking and choosing from two or more cuisines to produce a dish, that becomes a little more problematic.  To be sure, there are some very good examples of fusion cuisine.  But, there are also a lot of misfires.

Yet, despite all of my misgivings about fusion food, this recipe caught my attention.  It involves the fusion between Mexican cuisine and Indian cuisine.  The smells and flavors of Masla-marinated meat served in naan to produce what is one of the most quintessential dishes of Mexican cuisine ... the taco.  Perhaps it is the fact that I like tacos.  Maybe it is the fact that I love Indian cuisine. Either way, I was determined to make this recipe.  And, apart from the need to improve my ability to cut flank steak on a bias, the recipe got me to rethink my view about fusion cuisine. 

The key to this recipe is the masala.  It begins with the classic of garlic and ginger, but only chiles, vinegar, curry leaves and onions are added to complete the masala.  (If you don't have curry leaves, don't worry, it will still turn out well.)  Once the masala is prepared, then the meat must be marinated.  The recipe calls for at least one hour of marination, but I would go at least two hours if not a little longer.  Once the steak is marinated, a quick grilling over high heat on the grill ensures that the steak will be incredibly delicious.  Just cut it on the bias to reduce the chewiness and serve with grilled naan, the onions, and the cilantro.  

Maybe fusion food is not that bad after all. 

INDIAN FLANK STEAK TACOS

Recipe adapted from Tasting Table

Serves 4

Ingredients (for the Masala):

3 tablespoons canola oil

1 large red onion, diced

1/2 cup packed curry leaves

6 garlic cloves, roughly chopped

1 serrano chile (or jalapeno chile), minced

1 three-inch piece of ginger, peeled and roughly chopped

1/4 cup soy sauce

1/4 cup white distilled vinegar

2 tablespoons freshly ground black pepper

1 teaspoon kosher salt

Ingredients (for the tacos):

1 pound of flank steak

1/2 red onion, plus more for serving, thinly sliced

2 tablespoons freshly squeezed lime juice

Grilled naan, for serving

Lime wedges, for serving

Cilantro leaves, for serving

Directions:

1.  Prepare the masala.  In a 12-inch skillet, heat the canola oil over medium-high heat.  Add the onions and cook  until translucent and lightly golden, 3 to 4 minutes.  Add the curry leaves, garlic, serrano (or jalapeno) and ginger and cook until fragrant, 2 minutes more.  Remove from the heat and transfer to a blender with the remaining masala ingredients.  Blend until smooth and let cool completely.

2.  Marinate the meat and the onions.  In a large bowl,  toss the flank steak with the masala to coat.  Refrigerate for at least 1 hour.  Meanwhile, in a small bowl, toss the sliced red onion with lime juice and set aside. 

3.  Grill the meat.  Light a grill or heat a cast iron grill pan over high heat.  Grill the steak, flipping once until caramelized and medium rare, 7 to 8 minutes.  Let rest for 5 minutes, then thinly slice against the grain on a bias. 

4.  Finish the dish. Serve the steak with pieces of grilled naan, sliced red onion and lime wedges, garnishing with cilantro leaves.

ENJOY!