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Tandoori flank steak roll-ups

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Ingredients

Marinade
  • 1/4 cup tandoori spice
  • 1 teaspoon fresh ginger, chopped
  • 1 tablespoon honey
  • 3 clove garlic, chopped
  • 1/4 cup orange juice
  • 2 pound flank steak
  • Garnish
  • 1/4 cup tandoori spice
  • 1 teaspoon fresh ginger, chopped
  • 1 tablespoon honey
  • 3 clove garlic, chopped
  • 1/4 cup orange juice
  • 2 pound flank steak
  • 6 lavosh sheets
  • 3 tablespoon coarse grain mustard
  • 2 tablespoon small ripe avocados, sliced
  • 18 tablespoon pieces of oven-roasted or
  • 1/4 cup cilantro leaves
  • 1/2 cup chopped romaine
  • Preparation

    Baking Directions:

    Marinade: Combine all ingredients and mix with flank steak in a plastic bag.

    Refrigerate for at least 2 hours.

    Heat grill to medium-high heat.

    Remove flank steak from marinade and place on grill.

    Allow the steak to sear 5 minutes on first side and 3 to 5 minutes on other side for medium-rare (or until desired temperature).

    Remove and allow to rest for 10 minutes.

    Assemble:Lay out lavosh sheets on table and spread an even layer of coarse-ground mustard on each.

    Thinly slice steak across the grain and place equal amounts on each of the lavosh to form an even layer.

    Top with a layer of avocado, tomato, cilantro and romaine, and season with salt and pepper.

    Roll up each sandwich in the form of a burrito and wrap in foil.

    To reheat, place on a grill and serve with your favorite sauce.

    Recipe Tags