Chimichuri Tikka Steak

SKU: 1ae844d99340
Short Description

Test out National Tikka Boti Masala by making a delicious savoring Chimichuri Tikka Steak in the ease of your own kitchen.

Watch Icon

Ready 30 min

Serving Icon

Serving 2-4 People

Total Price From $0.00

Ginger & Garlic Paste 300g

$2.99

14 in stock

Tikka Boti 44g

$1.29

816 in stock

Himalayan Pink Salt Fine 800g

$2.99

127 in stock

Ingredients

  • National Tikka Boti Masala 3 tbsp
  • Beef Undercut Tail Part Cut into 2 500 gm
  • Cooking Oil 3 tbsp
  • National Ginger Garlic Paste 1 tbsp

For Chimichurri Sauce:

  • Parsley ½ Chopped Without Stems 1 bunch
  • Coriander ½ Chopped Without Stems ½ bunch
  • Red Chili Flakes 1 tbsp heaped
  • National Salt 1 tbsp
  • Olive Oil ½ cup
  • Garlic Cloves 3
  • National Vinegar 5 tbsp
  • Oregano 1 tbsp

For Grilled Vegetables:

  • Onion 1
  • Yellow Capsicum 1
  • Red Capsicum 1
  • Zucchini 1
  • Black Pepper ½ Crushed 1 tbsp
  • National Salt ½ tbsp
  • Oregano 1 tbsp

For Coleslaw:

  • Iceberg Lettuce ½ Chopped ½ cup
  • Carrots ½ Chopped ½ cup
  • National Classic Mayo ½ cup
  • Cream ½ cup
  • Icing Sugar 1 tbsp
Watch Recipe
Direction
  1. Marinate ½ Kg beef Undercut beef in ½ pack National Tikka Boti Masala, 1 tbsp National Ginger Garlic Paste and 2 tbsp cooking oil overnight.
  2. For the Chimichurri Sauce, blend 1 bunch of chopped Parsley, ½ bunch Chopped Coriander, 1 tbsp Red Chilli Flakes, 1 tbsp National Salt, ½ cup Olive Oil, 2-3 garlic cloves, 5 tbsp National Vinegar and 1 tbsp Oregano until its a slight coarsely-smooth sauce.
  3. For the coleslaw, add ½ cup chopped Iceberg Lettuce, ½ cup chopped carrots, ½ cup National Classic Mayo, ½ cup Cream, 1 tbsp icing sugar and mix all the ingredients and serve.
  4. For sides, first cut all the vegetable and then grill them with ½ tbsp National Salt, National Black Pepper and 1 tbsp oregano for a minute on high flame.
  5. To fry the steaks, turn on the heat and preheat the grill pan. Put each steak and cook it on 3-4 minutes each side.