Spicy steak rotis with tamarind and griddled cucumber

Spicy steak rotis with tamarind and griddled cucumber

  • serves 2
  • Easy

This recipe for spicy steak rotis with tamarind and grilled cucumber is a great new way to eat steak. It's easy but packs in a lot of flavour



  • cumin seeds 1 tsp
  • garlic crushed to make 1 tsp
  • large sirloin steak 1
  • sunflower oil
  • baby cucumbers 6 (or 1 lebanese one), halved or cut into chunky batons if larger
  • rotis 6
  • coriander a small bunch, leaves picked


  • tamarind paste 4 tbsp
  • ginger 1 tbsp, finely grated or pureed
  • runny honey 1 tbsp
  • lime juice 1 tbsp
  • tomato purée 1 tbsp
  • red chilli 1, seeded and finely chopped


  • 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.

Nutritional Information

  • Kcals 842
  • Fat 23g
  • Saturates 8.1g
  • Carbs 113.2g
  • Sugars 36.7g
  • Fibre 7.9g
  • Protein 41.6g
  • Salt 3g