Tandoori Skirt Steak

By Carla

Great served with plantain chips, pico de gallo and sauteed spinach.


From Maneet Chauhan, executive chef of Vermilion restaurant in Chicago. Recipe printed in the Saturday April 12th Wall Street Journal.

Ingredients

• 2 lbs skirt steak, fat trimmed, cut into 4 8-oz pieces
• 6 oz plain yogurt
• 1/2 cup sour cream
• 2 Tbsp heavy cream
• 1 clove garlic, peeled, minced
• 1 -inch piece ginger, peeled, minced
• 1/2 jalapeno pepper, minced
• 1 tsp red chili powder
• 1 tsp salt
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala

Details

Servings 4

Preparation

Step 1

MARINADE:
Whisk together all the ingredients except the steak in a medium bowl. Add steaks, coating to cover. Marinate in the refrigerator 4 hours or overnight.

Remove steak from refrigerator about 1 hour before ready to grill. If using a gas grill, preheat burners on high for 10 minutes, and then reduce the heat to moderately high. Oil grill grates. Grill steaks, uncovered, about 3 minutes on each side for medium-rare.

Alternatively, broil steaks on high with the oven rack about 4-5 inches from the heating element, about 3 minutes on each side.