Food & Wine: Vindaloo Flank Steak Wraps

My cousin knows me so well. I was eyeing Food & Wine’s Cook Like a World Traveler issue, but I already bought another food magazine so I refrained. I visited my cousin the next weekend and BOOM she had the issue waiting for me. The one recipe that stuck out to me was the Vindaloo Flank Steak recipe. I have tried making Indian dishes before and it was utter failure. Indian food is intimidating with all the spices and stuff! What if the spices I bought were wrong? What if the spices I got were bad quality? What if I forgot to bloom them or NOT bloom them?

The recipe seemed easy enough, and it was just the meat not a whole meal. Low(er) pressure. The finished product was DEELICIOUS. If I can do it, you can do it!

Here are the recipes that we used!

Food & Wine’s Vindaloo Flank Steak Recipe 

For the Chapati…Green Onion Pancake Recipe (without green onions and sesame oil)

TIPS/NOTES!

The Meat

  • We multiplied the recipe by 2.5 so that’s why you’ll see so many ingredients
    • We bought our flank steak from Costco, so we had to work the other ingredients around how much meat we bought
  • I was too lazy to find dried guajillo chilies so I used the dried red chilies from the HUGE bag we bought from the Korean market. (Cleaned, stemmed, and seeded)
  • I used a blender to puree the marinade, SUPER easy. I’m sure an immersion blender would have made the marinade smoother, but whatev…still delicious.
  • We marinated the meat overnight instead of the 1-6 hours in the recipe.
  • I recommend grilling the meat, but hey if you can’t you can’t no worries!
  • Instead of yogurt, we used sour cream
  • We sauteed up some spinach with bacon also…you know…veggies.
Ingredients!
Ingredients!
This will be SUPER fragrant.
This will be SUPER fragrant.
Marinating meat...
Marinating meat… 

The Chapati

  • The boyfriend made the dough for this and used a generic chapati recipe for this one.
  • Typical recipe: 2 cups Flour, 1 tsp salt , 1 tsp oil, and enough water to create a smooth elastic ball of dough
  • I made the chapati like how I made the green onion pancakes without the green onions and sesame seed oil. Instead I used olive oil in between the layers
  • The wraps I made were too thick, so I suggest using smaller balls of dough to make thinner wraps!
  • Our Pakistani/Egyptian homie was there for dinner so he took care of cooking the chapati, and his word of advice…oil and heat. If the chapati is all sealed it will puff up!

Roll it all together in a wrap and YEEEUMMM!!!

Vindaloo Flank Steak Wraps

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