Tandoori Steak

• 2 tablespoons mustard seeds
• 2 tablespoons fennel seeds
• 2 tablespoons cracked black peppercorns
• 1 tablespoon grains of paradise (see note)
• 1 1/2 tablespoons coarse sea salt
• 1 teaspoon hot pepper flakes
• 1/4 teaspoon cayenne pepper
• 2 pounds New York strip steak (about 1 1/4 inches thick)
• 1 tablespoon extra virgin olive oil

1. Heat a dry cast-iron skillet over a medium flame.
2. Add mustard seeds, fennel seeds, peppercorns and grains of paradise, and cook until fragrant and lightly toasted, 1 to 3 minutes, stirring with a wooden spoon.
3. Do not let burn.
4. Transfer spices to a heatproof bowl to cool, then place in a spice grinder; grind in short bursts until a coarse powder forms.
5. Add the salt, pepper flakes and cayenne.
6. Cut steak into pieces about 1 1/2 inches wide and 3 1/2 inches long.
7. Spray or brush meat on all sides with the olive oil and generously season with the spice rub.
8. Refrigerate excess rub for later use.
9. Pierce the steak pieces through the narrow end with tandoor or shish kebab skewers, about 3 pieces per skewer.
10. If using a tandoor, heat it to about 500 degrees.
11. If using a grill or broiler, heat to high.
12. In tandoor, cook kebabs until browned all around, about 5 minutes total for medium-rare.
13. If grilling or broiling, cook for 3 to 4 minutes a side, 6 to 8 minutes total.

mustard seeds, fennel seeds, cracked black, grains of paradise, salt, hot pepper, cayenne pepper, new, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1013599 (may not work)