Imagine savoring tender curry-infused flank steak in soft, warm naan—this is Chef Tom’s Grilled Curry Flank Steak Tacos with Fresh Naan, a flavorful fusion of Indian spices and taco comfort. Marinated in a yogurt-curry blend, the steak is seared on the Le Griddle, then nestled into house-made naan baked to bubbly perfection.
Grilled Curry Flank Steak Tacos with Fresh Naan
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Indian
Servings
12
Prep Time
3 hours
Cook Time
30 minutes
Calories
719
Every component—from the charred vegetables in the curry sauce to the fluffy naan—works together to create an unforgettable taco experience that is both indulgent and refreshingly elevated.
Ingredients
-
1 Creekstone Farms Flank Steak
- 1/2 cup whole milk greek yogurt
- 3.5 oz (6 tbsp) Entube Indian Curry Paste
-
1/4 cup extra virgin olive oil
- 1/4 cup Tamari/soy sauce
- 1/4 cup cilantro stems, minced
- 1-2 serrano peppers
- 2 tbsp garlic, finely minced or grated
- 2 tbsp fresh ginger, finely minced or grated
- 2 tbsp lime juice
- 1 tbsp smoked paprika
- 1 1/2 tsp garam masala
-
1 tsp Jacobsen Salt Co. Black Garlic Infused Salt
- 1/2 large red onion, sliced
-
Jacobsen Salt Co. Black Garlic Infused Salt
- Cherry tomatoes on the vine
- Cilantro
- Lime juice
- 140 g (3/4 cup) water (115ºF)
-
20 g (2 tsp) pepper infused honey
-
7 g (2 1/4 tsp) caputo dry yeast
-
325 g (2 cups) caputo 00 flour
- 125 g (1/2 cup) whole milk greek yogurt
-
25 g (2 tbsp) Colonial Chile Infused Oil
-
6 g (2 tsp) Jacobsen black garlic salt
-
Beef tallow
For the Yogurt Curry Marinade/Sauce:
Toppings:
Naan:
Directions
- To make the naan, combine the water and honey in the bowl of a stand mixer. Whisk to dissolve the honey. Sprinkle the yeast over the surface of the water and let sit for about 5 minutes, until the yeast begins to foam.
- Add the flour, yogurt, chile oil and salt. Using the paddle attachment mix on second speed (medium low) for five minutes.
- Transfer the dough to an oiled container and cover. Let the dough rise until doubled in size.
- Turn the dough out onto a floured surface. Divide the dough into 12 equal portions. Roll each portion into a ball. Cover with plastic wrap and let rest for 20 minutes.
- Press each dough ball out by hand into 1/4” thick rounds. Place the flattened dough on floured parchment paper. You can stack layers of the naan in a sheet pan with floured parchment in between. Cover with plastic wrap and place in the refrigerator to chill for half an hour.
Preheat your Fusion over medium heat.
- Place the naan dough directly on the griddle and cook until browned in spots and forming bubbles, flip and repeat. Brush both sides with beef tallow or clarified butter, and remove from the grill. Stack inside a container to keep warm.
- To make the Yogurt Curry Marinade/Sauce, combine all ingredients in the Vitamix Blender and blend until smooth. Pour off 1/2 cup of the marinade/sauce and reserve for later. Place the remaining marinade in a zip top bag with the flank steak. Marinade for 1-2 hours.
Preheat a GrillGrate Grilling Panel on the Fusion to preheat over high heat. Set the temperature on the opposite side of the griddle to medium-high.
- Remove the flank steak from the marinade and transfer directly to the GrillGrate, leaving the marinade on the surface of the steak. Cooked until lightly browned. Flip and continue cooking until the internal temperature reaches 120ºF-125ºF. Remove from the griddle and rest.
- While the steak rests, cook the red onions in beef tallow on the medium-high side of the griddle until lightly browned/caramelized and softened, seasoning with the Jacobsen Salt Co. Black Garlic Infused Salt. Remove from the griddle.
At the same time, place the tomatoes on the griddle to soften and brown. Remove from the griddle.
- Slice the flank steak thin, then chop the slices into small pieces. Return the steak to the griddle to crisp, tossing and turning to brown evenly. Cook briefly (two minutes), then remove from the griddle. Add the reserved marinade/sauce to the chopped flank steak and toss to coat.
- To assemble the Grilled Curry Flank Steak Tacos, fill the naan with the chopped curry flank steak. Top with the griddled onions, tomatoes and cilantro. Squeeze some lime juice over the top.
Recipe Note
You might also enjoy: Chicken Tikka Masala
What You’ll Love
Depth of flavor—rich yogurt–curry marinade balanced by lime, serrano pepper, and garam masala
Homemade naan—scratch-made, griddle-baked flatbread adds a soft, pillowy vessel for the tacos
Vibrant toppings—griddled onions, charred tomatoes, and fresh cilantro provide texture and brightness
Smoky and aromatic—the Le Griddle technique infuses every bite with savory sear and aroma
Frequently Asked Questions
Can I make the naan ahead of time?
Yes—after shaping rounds, refrigerate for up to a day before cooking on the griddle.
How can I reduce heat from the serrano and chile oil?
Use fewer serranos or switch to a milder oil if you prefer less spice.
What’s the ideal meat doneness?
Cook to about 120–125°F for medium-rare; marinade ensures tender texture even fully cooked.
Can I cook on an indoor oven if I don’t have a griddle?
Yes—use a cast-iron skillet over medium-high heat and follow the same techniques.
Can I cook these indoors?
We rate these as a 5 out of 5. Perfect for indoor or outdoor cooking.
Nutrition
Nutrition
- Serving Size
- 7.54 oz
- per serving
- Calories
- 719
- Carbs
- 29 grams
- Protein
- 74 grams
- Fat
- 32 grams
- Sodium
- 659 milligrams
