Grills and Tandoor
Bold and Zesty Achari Carne Asada
This recipe marries the charred, smoky form of Mexican carne asada with the sharp, aromatic logic of Indian achari (pickling) masala. The combination of pungent mustard oil and whole spices like kalonji and fenugreek creates a crust on the beef that is unlike anything you have tasted before.
- Prep
- 20 min
- Cook
- 10 min
- Serves
- 4
- Level
- Easy
- Per serving
- 420 kcal
Method
In a small pan over medium heat, lightly toast the brown mustard seeds, fennel seeds, nigella seeds, fenugreek seeds, and cumin seeds until they become fragrant, about 1-2 minutes. Do not burn them.
Using a mortar and pestle, coarsely crush half of the toasted spices. Keep the other half whole to provide texture to the steak crust.
In a bowl, whisk together the mustard oil, lime juice, ginger-garlic paste, red chili powder, turmeric, salt, and all of the whole and crushed spices.
Rub the marinade thoroughly over the flank or skirt steak. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
Preheat your grill or a heavy cast-iron skillet to high heat. Sear the steak for about 4-5 minutes per side for medium-rare, depending on the thickness.
Remove the steak from the heat and let it rest for at least 5-10 minutes to keep the juices intact.
Slice the steak against the grain into thin strips. Serve on warm corn tortillas with chopped onions, cilantro, and a squeeze of fresh lime.
Notes
If you find mustard oil too pungent, you can heat it to the smoking point and then let it cool before using to mellow the flavor.
Do not skip the resting phase; it is essential for a juicy steak, especially when using skirt or flank cuts.
For an extra kick, add a few chopped pickled green chilies to your taco toppings.
Make sure the grill is screaming hot to properly bloom the spices into a dark, flavorful crust.
