Masala Flank Steak in Tandoori Wrap

Masala Flank Steak in Tandoori Wrap

This is not a traditional tailgate sandwich. But I wanted a change from burgers and kielbasa today and this could be the most delicious sandwich, tailgate or no tailgate, I’ve tasted in recent memory. Ingredient lists on Indian recipes are not known for their brevity, so I relied on top quality condiments and ready-mades to save time with this sandwich,

The secret to a successful flank steak is long marinating and quick cooking. Flank steak will toughen the longer it is cooked. Grass-fed flank steak is on sale at Arbor Farms through September @$6.99#–a great price for grass-fed meat. Most groceries in town stock the addictive Tandoori Naan Flatbreads and stock ready-made Masala sauces in the ethnic aisle. I purchased my Masala Sauce at Trader Joe’s and Naan down the street at Hiller’s. Garam Masala is an Indian mix of ground spices that varies from kitchen to kitchen and region to region in India. It’s basically composed of cumin, coriander,turmeric, cardamom, cinnamon, clove, ginger and pepper. It is available in the spice section of most groceries and ethnic markets in town.

When I began my daily dinnerFeeds, I told my family I would not repeat a single recipe, at least not this year. After we tasted this easy variation on a beef hoagie, we decided to renig. The sandwich was just that good.

Recipe: Masala Flank Steak in Tandoori Wrap


  • 1 cup plus 2 tablespoons Indian-style Masala Sauce
  • 1 pound flank steak, fat trimmed
  • 1 teaspoon garam masala
  • 3 tablespoons plain yogurt
  • 2 Tandoori Naan Flatbreads (4 ounces each)
  • 1-2 tablespoons chopped cilantro
  • Greens, frisee (pictured) or romaine, washed


  1. Place meat in a large resealable plastic bag and cover with 1 cup masala sauce. Refrigerate at least 4 hours and up to 24 hours, turning occasionally. Make a sauce by combining remaining 2 tablespoons masala with garam masala and yogurt. Reserve.
  2. Remove steak from marinade scraping off and discarding excess marinade. Prepare a charcoal or gas grill for very high heat.
  3. Grill steak, covered, turning once, about 4-5 minutes for medium-rare. Tent loosely with foil.
  4. Grill naan flatbread, turning once, until heated through, 1 to 2 minutes.
  5. Thinly slice steak across the grain. Season meat with kosher salt, freshly ground pepper and cilantro. Arrange meat and greens over half of each naan. Drizzle masala-yogurt sauce on top; fold flatbread in half to make a sandwich.

Marinate Time: 4-12 hours

Active Time: 15 minutes

Number of servings (yield): 2-4 sandwiches (We each ate the entire sandwich but it could, and probably should, be halved)

Copyright © Peggy Lampman’s dinnerFeed.

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