Once you know a few tricks, marinating beef is a great way to take advantage of bringing out the best in value-cuts. Use for Tri Tip or Marinating Steaks like: Flank, Skirt, Inside/Outside Round, Sirloin Tip and Eye of Round.

Tandoori Marinating Steak with Roasted Curried Cauliflower

Carol Harrison Double Duty Dinners, Healthy Leftovers, Healthy Lunch Ideas, Recipes Leave a Comment

Tandoori Marinating Steak with Roasted Curried Cauliflower Recipe

Does the sound of cooking tandoori or curried anything make you want to take a pass for fear your kids won’t eat it?

One of the challenges of feeding a family is dealing with different likes and dislikes. I never bothered making separate meals, even for my nose-plugging kid, who at one point did not like the smell of spicy food. Of course, I never made it super spicy, that would be unfair in my books.

Turns out, now as a teen, he’s just fine with spicy food.  We had a great meal at a Thai restaurant just recently, no nose-plugging or whining about when we’re leaving. He cleaned his plate!

We got through those early days by saying some nights you get your faves, and some nights you don’t. After all, a dinner of a few cups of milk, bread, and some raw carrots is not so horrible. And in time, my son learned to enjoy the food we all eat together.

Tandoori Marinating Steak
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* While you're preparing the onions and measuring the spicy stuff, have your child measure the yogurt. Once all mixed in large sealed zipper bag, have them gently coat the steak with the marinade.

Dietitian's Tip: Any steak can be great as long as the right cooking method is used. Less tender cuts of meat are popular because they tend to be less costly and they are often the leanest too. Be sure follow the lead on the package label to know how to cook your steak properly. Look for words like "marinate", "grill", "oven" or "stir-fry" before the name of the cut - that's a great guide for how to cook it.
Source:
Recipe type: Dinner
Serves: 6
Ingredients
  • 1 cup (250 mL) plain yogurt
  • 2 cloves garlic, minced
  • 1 small onion, minced
  • 1 tbsp (15 mL) EACH minced ginger, fresh lemon juice & curry powder
  • 1 tsp (5 mL) EACH chili powder and salt
  • 2 lb (1 kg) Marinating Steak (e.g. Flank, Sirloin Tip)
  • Curried Cauliflower & Bombay Dip (recipe follows)
Instructions
  1. Combine yogurt, garlic, onion, ginger root, lemon juice, curry powder, chili powder and salt in large zipper-type freezer bag.
  2. Pierce steak all over with fork. Place in freezer bag with yogurt mixture; refrigerate for 8 to 12 hours to marinade.
  3. Discard marinade. Pat steak dry with paper towel; season lightly with salt and pepper. Grill over medium-high heat, turning with tongs at least twice. Cook to medium-rare doneness, until thermometer inserted sideways into steak reads 145°F (63°C).
  4. Let steak rest for 5 minutes before slicing across the grain. Serve with Roasted Curried Cauliflower and Bombay Dipping Sauce (recipes follow).
Notes
Will keep for 3-4 days in refrigerator.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
My daughter and I have been known to polish off a head of spicy roasted cauliflower. My son, he can’t stand the smell.  I just smile and say, I don’t like the smell of your socks either so we’re even.

I’ll make up a big bowl of roasted cauliflower and everything is all good and nice until we get down to the bottom of the bowl. That’s when my daughter and I start pushing each other’s hands away to get the last few bits. Yup, spicy roasted cauliflower is  addictive.

Roasted Curried Cauliflower
 
Prep time
Cook time
Total time
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* Have kids measure the non-spicy ingredients, and teach them how to break up a cauliflower. Once in the oven, time to measure the nuts, capers and parsley!

Dietitian's Tip: Cauliflower belongs to the cabbage family (cruciferous) of vegetables that includes Brussels sprouts, broccoli, bok choy and turnip. Dietitians believe the glucosinolates that cauliflower contains may have anticancer properties. Like all vegetables though, they are a lower in calories, filling, and chock full of vitamins. Reason enough to fill half your plate with vegetables.
Source:
Recipe type: Side Dish
Serves: 8
Ingredients
  • 1 medium-sized head of cauliflower (about 8 cups)
  • ¼ cup (60 mL) olive oil
  • 2 tsp (10 mL) curry powder
  • ½ tsp (2 mL) chili powder
  • ½ tsp (2 mL) coarse salt
  • ¼ tsp (1 mL) coarsely ground pepper
  • ¼ cup (60 mL) toasted pine nuts (skip if you are sending leftovers to school for lunch)
  • 2 tbsp (30 mL) drained capers (optional)
  • 2 tbsp (30 mL) chopped parsley (or 2 tsp (10 mL0 dried parsley)
Instructions
  1. Break 1 medium-sized head of cauliflower into large florets (about 8 cups).
  2. Toss with olive oil, curry powder, chili powder, coarse salt, and coarsely ground pepper.
  3. Roast in single layer on lined rimmed baking sheet in 425°F (220°C) oven, stirring occasionally, until softened and golden, 15 to 20 minutes.
  4. Toss with toasted pine nuts, drained capers and chopped parsley.
Notes
Buying tip:
Choose a head of cauliflower that is heavy for its size with bright fresh green leaves. Wilted leaves, browning and loosely compacted florets are a sign the head is less than fresh.

Storing tip:
I made the mistake recently of cutting up 3 heads of cauliflower thinking I would blanch them later. I didn't get around to it and of course the pieces went brown fast because they were cut. (Yes, I did say 3 heads, they were on sale for $1.50 and looked so fresh and gorgeous!) Lesson learned, don't cut until you are ready to use and your cauliflower will stay fresh longer! BTW, I blanched my cauliflower florets and now they're ready to make bubbly cheesy salmon cauliflower casserole this fall.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
 

 

Bombay Dipping Sauce
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* You're little stirrer will love this recipe. Have them measure the mayo, chutney and onions (chives) while you measure the spicy stuff. And let them stir away -carefully, of course!
Source:
Recipe type: Sauce
Ingredients
  • ⅓ cup (75 mL) mayonnaise
  • 2 tbsp (30 mL) vinegar
  • 2 tbsp (30 mL) mango chutney
  • 1 tbsp (15 mL) minced green onion or chives
  • 1 tsp (5 mL) curry powder
  • 1 tsp 5 mL) minced garlic
Instructions
  1. Combine all ingredients.
Notes
Will keep for 5-7 days in refrigerator.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
 

Lunch from Leftovers

Your child might like this lunch salad better as a few separate components but you might like it all mixed together. One of my daughter’s classmates would be all over this putting it in a jar with nice layers and packing it up with a pretty cloth napkin.  How do I know? Because my daughter all of a sudden wanted to start making layered salads in jars because of the good example this other kid set. So peer pressure can work both ways – positively and negatively.

Salad Made From Leftover Tandoori Marinating Steak with Roasted Curried Cauliflower
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* First, have them retrieve everything from the fridge. So many leftovers! They'll love slicing the apricots, mint and parsley. They all smell so good!

Dietitian's Tip: Teach your kids when helping to pack up their lunches to get into the habit of packing a vegetable and fruit at lunch (or 2 of each). Skipping vegetables and fruit at lunchtime makes it hard to get them to eat enough later in the day to meet their daily targets.
Source:
Recipe type: Lunch
Ingredients
  • leftover Leftover Tandoori Marinating Steak
  • leftover Roasted Curried Cauliflower
  • cooked whole wheat couscous, brown rice or barley
  • dried apricots, minced
  • mint or parsley, chopped
  • canned chickpeas
  • leftover Bombay Dipping Sauce
  • vinaigrette dressing
Instructions
  1. Toss slivers of leftover Tandoori Steak and chopped Curried Cauliflower with cooked couscous, rice or barley.
  2. Add minced dried apricots, chopped mint or parsley and some canned chickpeas.
  3. Pack with leftover Bombay Dipping Sauce that's been mixed with a bit of vinaigrette dressing.
  4. Toss dressing and salad together at lunchtime.
Notes
Will keep 3-4 days in refrigerator.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
 

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