Directions for: Punjabi-Style Flat Iron Steak with Tandoori Shrimp
Ingredients
Steak1 (1-lb) flat iron steak
1 cup coconut milk
cup mango puree
cup chopped cilantro
2 Tbsp ginger, finely chopped
2 Tbsp garlic, finely chopped
2 Tbsp tamarind paste
2 Tbsp mint, finely chopped
1 Tbsp brown sugar
1 Tbsp rosewater
1 tsp salt
1 tsp ground black pepper
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp ground coriander
4 cardamom pods, crushed
1 small red chili pepper, seeded and chopped fine
Seafood12 extra-large shrimp, peeled and deveined with tails on
1 cup yogurt
2 Tbsp lime juice (preferably key lime)
2 Tbsp cilantro, finely chopped
1 Tbsp mint, finely chopped
1 Tbsp garlic, finely minced
1 Tbsp ginger, finely minced
2 tsp garam masala powder
1 tsp saffron threads, loosely packed
1 tsp ground black pepper
1 tsp salt
1 tsp cumin seeds
2 cardamom pods, crushed
1 clove
1 bay leaf
1 small red chili, seeded and chopped
2 Tbsp melted butter
Directions
Steak1. in a leak-proof container, stir together all ingredients and add steak.
2. Cover and refrigerate. Marinate for at least 30 minutes.
3. Remove steak from refrigerator and bring to room temperature before grilling (about 30 minutes).
4. Brush grill rack with oil. Preheat grill to medium high. Remove steak from marinade and shake off excess. Grill to desired doneness, 5 to 6 minutes per side for medium rare.
Seafood1. in a leak-proof container, stir together all marinade ingredients. Add shrimp and cover. Refrigerate for 1 to 2 hours.
2. Brush grill rack with oil. Preheat to medium-high heat.
3. Remove shrimp from marinade and thread 4 shrimp onto each skewer. Grill for 3 to 4 minutes each side. Brush as they cook with melted butter.
Source and Credits
Recipe by Krystian, Honorary Grill Master, 2013 Great Steak Challenge Finalist
2015 Beringer Vineyards, Napa, CA
See more: Beef, Fruit, Herbs, Indian, Main, Seafood, Shellfish