250g sirloin steak or rump steak, sliced into strips
1 pack of The Spice Tailor Classic Tandoori Marinade Kit
1 tbsp vegetable oil
1 large onion, finely sliced
½ red capsicum, finely sliced
1 pack of The Spice Tailor Flame Baked Plain Naans
Large handful grated cheddar cheese or to taste
Method
Preheat the oven to 1800C (Fan 1600C/Gas Mark 4).
Marinate the steak in the tandoori marinade from the pouch as you fry the onions.
Heat the vegetable oil in a frying pan and fry the onions until they have softened. Add the capsicum and continue to cook the onions until they have caramelised and the capsicum has softened. Set aside.
Add the steak strips in batches. Char the strips on each side, around 1 minute each side, then add the onions and capsicum to the pan and stir fry altogether for another 1-2 minutes. Stir in ¾ tsp of the tandoori seasoning from the sachet and take off the heat; cover to keep warm.
Quickly, flash the naans under running water and place in the oven. After 2 minutes, spoon the filling over half of each of the naans, sprinkle the cheese over the meat and once it has melted take out of the oven, halve the naans, spoon over some of the mint chutni from the chutni pouch , make into sandwiches and eat when still hot.
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