Grilled Flap Steak with Orange-Curry Yogurt Marinade

Grilled Flap Steak with Orange-Curry Yogurt Marinade

  • Preparation 25 min
  • Cooking 20 min
  • Marinating 8 h
  • Servings 4

Categories

Ingredients

  • Flap Steak

    • ½ cup (125 ml) 11% yogurt
    • 1/3 cup (75 ml) orange juice
    • 2 tbsp (30 ml) honey
    • 2 tbsp (30 ml) honey 2 tbsp (30 ml) harissa
    • 2 tsp curry powder
    • ½ tsp garlic powder
    • ½ tsp ground ginger
    • 1 ½ lb (675 g) beef flap steak (bavette), cut into 4 pieces
  • Sides

    • 2 small red onions, cut into rounds ½ inch (1 cm) thick
    • 2 tbsp (30 ml) olive oil
    • 1 tsp (5 ml) red or white wine vinegar
    • 4 small zucchini, cut in half lengthwise
    • 4 naan breads
    • ¼ cup (10 g) cilantro, finely chopped

Preparation

  • Flap Steak

  • Sides

Note from Ricardo

While we generally use 11% yogurt in desserts, we have found that it works really well in marinades, too. Its high fat content allows it to resist the heat of the grill and perfectly tenderizes red meat such as beef and lamb. In sauces, its creaminess is second to none.

Personal Note