I Made It
- Moderate
- 30 Mins
- 2-4 People
Ingredients
- National Tikka Boti Masala 3 tbsp
- Beef Undercut Tail Part Cut into 2 500 gm
- Cooking Oil 3 tbsp
- National Ginger Garlic Paste 1 tsp
For Chimichurri Sauce:
- Parsley – Chopped Without Stems 1 bunch
- Coriander – Chopped Without Stems ½ bunch
- Red Chili Flakes 1 tsp heaped
- National Salt 1 tsp
- Olive Oil ½ cup
- Garlic Cloves 3
- National Vinegar 5 tbsp
- Oregano 1 tbsp
For Grilled Vegetables:
- Onion 1
- Yellow Capsicum 1
- Red Capsicum 1
- Zucchini 1
- Black Pepper – Crushed 1 tsp
- National Salt ½ tsp
- Oregano 1 tbsp
For Coleslaw:
- Iceberg Lettuce – Chopped ½ cup
- Carrots – Chopped ½ cup
- National Classic Mayo ½ cup
- Cream ½ cup
- Icing Sugar 1 tbsp
Directions
- Marinate ½ Kg beef Undercut beef in ½ pack National Tikka Boti Masala, 1 tsp National Ginger Garlic Paste and 2 tbsp cooking oil overnight.
- For the Chimichurri Sauce, blend 1 bunch of chopped Parsley, ½ bunch Chopped Corriander, 1 tsp Red Chilli Flakes, 1 tsp National Salt, ½ cup Olive Oil, 2-3 garlic cloves, 5 tbsp National Vinegar and 1 tbsp Oregano until it’s a slight coarsely-smooth sauce.
- For the coleslaw, add ½ cup chopped Iceberg Lettuce, ½ cup chopped carrots, ½ cup National Classic Mayo, ½ cup Cream, 1 tbsp icing sugar and mix all the ingredients and serve.
- For sides, first cut all the vegetable and then grill them with ½ tsp National Salt, National Black Pepper and 1 tbsp oregano for a minute on high flame.
- To fry the steaks, turn on the heat and preheat the grill pan. Put each steak and cook it on 3-4 minutes each side.
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