Spicy steak rotis with tamarind and griddled cucumber
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 tsp cumin seeds
- crushed to make 1 tsp garlic
- 1 large sirloin steak
- sunflower oil
- 6 (or 1 lebanese one) baby cucumbershalved or cut into chunky batons if larger
- 6 rotis
- a small bunch corianderleaves picked
TAMARIND SAUCE
- 4 tbsp tamarind paste
- 1 tbsp gingerfinely grated or pureed
- 1 tbsp runny honey
- 1 tbsp lime juice
- 1 tbsp tomato purée
- 1 red chilliseeded and finely chopped
Nutrition: per serving
- kcal842
- fat23g
- saturates8.1g
- carbs113.2g
- sugars36.7g
- fibre7.9g
- protein41.6g
- salt3g
Method
step 1
Make the tamarind sauce by combining all the ingredients in a pan with 150ml water. Simmer, stirring regularly, until it’s thickened to a ketchup-like consistency. Leave to cool in a serving bowl, but combine 1 tbsp with the cumin seeds and garlic and brush all over the sirloin steak. Leave the steak to marinate for 10 minutes, or up to 2 hours if you have time.
step 2
To serve, heat a griddle pan. Brush the steak with 2 tsp oil, then griddle for 2 minutes on each side for medium. Lift the steak onto a plate to rest, while you wipe down the griddle pan and then cook the cucumber batons, in batches, for 30 seconds or so on each side.
step 3
Warm the rotis. Slice the rested steak into strips, stuff into the rotis with tamarind sauce, griddled cucumber and coriander leaves.
