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Bombay Beef Steak with Curried Roasted Cauliflower


  • 1 cup plain yogurt
  • 2 cloves garlic, minced
  • 1 small onion, minced
  • 1 tbsp EACH minced gingerroot, fresh lemon juice and hot curry powder
  • 1 tsp EACH chili powder and salt
  • 2 lb (1 kg) thick-cut Beef Marinating Steak (e.g. Flank, Sirloin Tip or Inside Round)


  1. Combine yogurt, garlic, onion, gingerroot, lemon juice, curry powder, chili powder and salt in large zipper-type freezer bag. Pierce steak all over with fork. Place in freezer bag with yogurt mixture; refrigerate for 8 to 12 hours to marinade. Discard marinade. Pat steak dry with paper towel; season lightly with salt and pepper. Grill over medium-high heat, turning with tongs at least twice. Cook to medium-rare doneness, until
  2. thermometer inserted sideways into steak reads 145°F (63°C). Let steak rest for 5 minutes before slicing across the grain. Serve with Roasted Curried Cauliflower.


Roasted Curried Cauliflower: Break 1 medium sized head of cauliflower into large florets (about
8 cups). Toss with 1/4 cup olive oil, 2 tsp curry powder and 1/2 tsp EACH chili powder and coarse salt, 1/4 tsp coarsely ground pepper. Roast in single layer on lined rimmed baking sheet in 425°F (220°C) oven, stirring occasionally, until softened and golden, 15 to 20 minutes. Toss with 1/4 cup toasted pine nuts and 2 tbsp drained capers and chopped parsley (optional). Makes 8 cups.

Bombay Dipping Sauce: Combine 1/3 cup mayonnaise, 2 tbsp EACH vinegar and mango chutney, 1 tbsp minced green onion or chives and 1 tsp EACH curry powder and minced garlic.


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