2. Score the steak with the tip of a sharp knife by making shallow cuts into both sides of the steak.
3. Place the steak on the spices and press the spices into it. Turn the steak over and repeat so both sides are evenly coated with the spices. Cover and refrigerate for at least 1 hour.
4. Place all Chettichurri Sauce ingredients in a food processor. Pulse until well chopped, but not pureed. Set aside.
5. Take the steak out of the refrigerator and bring it back to room temperature for about 20 minutes.
6. Heat the grill and lightly oil the grate. Place the steak directly over the heat and let it cook, undisturbed, for about 3 minutes. To get nice grill marks rotate the steak 90°. Cook for another 3 minutes. Turn over the steak and repeat on the other side. Check the meat for correct doneness. You may want to let the meat cook for a bit longer, if you prefer. Remove the steak from the grill when done and place on a large cutting board to rest for 10 minutes.
7. Slice the meat against the grain into pieces about a 1/2 inch thick. Arrange them on individual plates or a platter. Drizzle the Chettichurri Sauce over the meat then serve immediately.
1. Combine the ingredients for the Panch Phoron spice rub in a dish that is large enough to contain the steak.
1 flank steak, about 3 pounds
Olive oil for the grill
Panch Phoron spice rub:
1 tablespoon cumin seeds
1 tablespoon mustard seeds
1 tablespoon nigella seeds
1 tablespoon fennel seeds
2 teaspoons fenugreek seeds
1 tablespoon kosher salt, or to taste
1 cup lightly packed Italian parsley, roughly chopped
1/3 cup lightly packed cilantro, roughly chopped
4 cloves garlic, chopped
3 green chiles, seeds removed and chopped
2 tablespoons shallot, chopped
1 teaspoon ground cumin
1/4 teaspoon red chile powder
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup olive oil
1/4 cup lemon juice
2 tablespoons red wine vinegar
This recipe uses Panch Phoron as a dry rub to coat a flank steak that I marinate and grill. I selected the flank steak since it is a very affordable cut of meat and has a very rich flavor. It can be cooked at one time or cut in halves in order to fit your grill or stove. After it is cooked and has rested, slicing the meat against the grain makes it tender. The dish is finished off with my Chettichurri Sauce that is based on the Argentinean favorite chimichurri sauce. The name of the sauce is a combination of Chettikulangara, a small town in Kerala, India and chimichurri to represent the fusion of two cuisines. The contrast between the spices and the tang of the sauce is delicious! This is a very easy dish to make and everyone will love it.