Chef Cacatte Keerthi and restaurant owner Rohini Dey were in our ABC7 studio to show us how to prepare a tasty Tandoori skirt steak in honor of Diwali.
Tandoori Skirt Steak
Portion Size: 1
Ingredients:
8 oz Skirt Steak
Marinade:
1 cup Yogurt
one-quarter tsp Cumin Powder
one-quarter tsp Coriander Powder
one-quarter tsp Garam Masala
one-quarter tsp Red Chili Powder (to taste)
one-half tsp Ginger-Garlic Paste
Salt to Taste
Chorizo Spinach:
1 tbsp Chorizo
2 cloves Garlic
2 cups Spinach
Salt/ Pepper to Taste
Plantain Chips
1 Green Plantain
Salt to Taste
Oil to fry
Directions:
Combine all of the ingredients for the marinade in a small bowl.
Clean the skirt steak, and put it in the bowl; coat it completely. Refrigerate for at least an hour.
Pre-heat the grill or searing pan. Place the marinated steak on it and cook to preference.
Heat oil.
Saute garlic and chorizo till light brown.
Add spinach, salt, and pepper, and sauté for 30-45 seconds until the spinach is lightly cooked.
Vermilion Restaurant
10 Hubbard St.
Chicago
www.thevermilionrestaurant.com
