Ingredients Beef Flank Steak Vindaloo Flank Steak Be the first to rate & review! In India, this fiery curry is often served with chicken, lamb, or vegetables. Atlanta chef Meherwan Irani turns it into a thick paste to marinate steak. The meat is terrific on its own or served with naan. By Meherwan Irani Meherwan Irani Meherwan Irani is a Southern chef of Indian descent who's been serving up his unique take on Indian street food for more than 10 years. His company Spicewalla is one of the country's finest spice purveyors. There, Meherwan aims to make global flavors more accessible by creating spice blends and recipes to introduce cooks to new cuisines. Food & Wine's Editorial Guidelines Updated on May 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Andrew Thomas Lee Active Time: 25 mins Total Time: 2 hrs 25 mins Yield: 4 Ingredients 8 dried guajillo chiles, stemmed and wiped clean 1 teaspoon cumin seeds 1 teaspoon black peppercorns 3/4 cup distilled white vinegar One 3-inch piece of fresh ginger (2 ounces), peeled and coarsely chopped 6 garlic cloves 1 small cinnamon stick 2 cloves Kosher salt One 1 1/2-pound flank steak Extra-virgin olive oil, for brushing Pepper Warm paratha or naan, yogurt and lime wedges, for serving Directions In a saucepan, toast the chiles, cumin seeds and peppercorns over moderate heat, turning the chiles, until pliable and the cumin is fragrant, about 2 minutes. Add 1/4 cup of water and the vinegar, ginger, garlic, cinnamon stick, cloves and 1 teaspoon of salt and bring just to a boil. Let stand off the heat until the chiles are soft, about 30 minutes. Discard the cinnamon stick. Transfer the chile mixture to a blender and puree to a smooth paste. In a baking dish, spread the paste all over the steak and refrigerate for at least 1 hour or up to 6 hours. Let stand at room temperature for 45 minutes before grilling. Light a grill and brush with oil. Scrape some of the marinade off the steak, then season the meat with salt and pepper. Grill over moderately high heat, turning, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice against the grain and serve with warm paratha, yogurt and lime wedges. Make Ahead The vindaloo paste can be refrigerated for up to 2 days. Suggested Pairing Pair this Indian steak with spicy, berry-rich Spanish red. Rate it Print