Foodie recipe
Ian Leatt



Do you long to try something new in the kitchen? Are, you like me and love all types of food? I mean spice is great if used properly, right? Think about this, Mexican food with its fiery spice, East Indian cuisine that tantalises your palate, Thai curries and pho’s with flavours that heat you inside, and let’s not forget the Greeks with their tarty foods. Put it all together and what do you have?  

I read somewhere of a naan used like a taco and stuffed with goodness. This is my take on it. My thoughts are to barbecue a flank steak, which will have been marinated in an abundance of flavours, then placed on nice, heated garlic naan with some salad. Wrap up and delve in. 

The highlight will be how the marinated meat and the intoxicating flavours combine and explode in your mouth; a sensation truly worth waiting for. 


Here is what you will need:


For the Marinade

4 tablespoons peanut oil

1 large red onion, diced.

6 garlic cloves smashed.

1 jalapeno, minced.

2 tablespoons ginger peeled and roughly chopped.

3 tablespoons dark soy sauce

½ teaspoon red pepper flakes

1 tablespoon worcestershire sauce

¼ cup red wine vinegar

¼ cup finely chopped cilantro

½ teaspoon cloves

½ teaspoon cumin seeds

1 tablespoon freshly ground black pepper.

1 teaspoon white pepper

1 teaspoon sugar

1 teaspoon salt


Regular Steak Sandwich Photograph/Ian leatt


For the Wraps

½ red onion, thinly sliced

1 cup tzatziki sauce

1 medium tomato finely sliced.

4 tablespoons rice vinegar

½ cucumber finely sliced

Some lettuce leaves chopped.

4 pieces grilled garlic naan, for the wrap.

Lime wedges, for serving.

Cilantro leaves, for garnish


The all important how to

Making the marinade: In a skillet, heat the peanut oil over medium-high heat. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic, jalapeno, and ginger, and cook until fragrant, 2 minutes further. Remove from the heat and transfer to a blender with the remaining marinade ingredients. Blend until smooth, then leave to get completely cold. Once cold pour into a large sealable bag.

Clean the steak and prick with a sharp fork this allows the marinade to penetrate the inner parts of the steak. Place the steak inside the bag and rub the marinade all over as best you can. Set in the fridge overnight is best, this will help it become a very tender flavourful cut of beef.

Place all the salad ingredients into a large serving bowl and toss. Add a little rice vinegar for that added kick.   

Remove the steak from the fridge and set to one side to warm to room temperature. 

Meanwhile, in a small bowl, toss the sliced red onion with lime juice and a little rice vinegar then set aside to pickle somewhat.

Light the grill on high then place the marinated flank steak directly on, flipping only once, until caramelized and medium rare, 9 to 12 minutes. Once cooked remove and leave to rest wrapped in some foil for 5 minutes to allow all the juices to remain trapped. 

Place the naan on the grill for a couple of minutes, then remove to serving plates. 

When ready, thinly slice against the grain on a bias. Serve the steak on the pieces of grilled naan. Letting your guests add whatever else you have in front of them, pickled red onions, tossed salad, tzatziki. Everything is a flavour kicker. 

Ian Leatt is general manager of Pegasus Publications and a trained chef