Wanted to share a new recipe ), we'll, sorta new--Tandoori Steak. I know it sounds like hearsay but I came across the recipe yesterday in Lucky Peach mag. and had to try it. Its hearsay as most Indians revere Cows as gods not food. Anyway, an Indian Chef came up with the concept, his restaurant is called Ruth Krishna.
For this recipe, you'll want a semi-tough cut. London Broil, chuck steak, sirloin...I found a well marbled tri-tip and went with that.
I Jacquard, truss and rubbed the meat with oil and applied a Tandoori dry rub and some baking soda (thanks for the tip CJB), Let sit out an hour, then rub the surface of the meat with a yogurt/Tandoori marinade, rest another hour. Before cooking, dusted with more dry rub.
Cooking the steak was easy with a broiler. Cooked close to the burner to get some color, then finish the cooking with the carry over heat left in the oven.
I made it with a potato pancake and warm Mango/celery chutney. I was worried about the meat as time kinda got away from me and when I temped it, was 148 in some spots. I was worried but I came out perfect though. Really good flavors all around.
MB
