I must say, up until the last year or so, I was slightly intimidated to make recipes that involved Indian-inspired flavors and spices. Not having the right kitchen tools made me think I wouldn’t be able to come close to the flavors I loved at Pakistan and Indian restaurants. While I don’t have a tandoori oven, I made tandoori chicken in my conventional oven a few months ago that came out exceptionally and that made me want to try this tandoori steak on the grill.
I hope you have a grill because you will want to try this perfectly spiced seasonal recipe!
This is the second recipe that I have posted that is adapted from the cookbook Better Homes and Gardens Fresh Grilling. I picked it up from the library, but I have enjoyed it enough that I think I’m going to have to purchase my own copy!
For this recipe, we strayed away from our normal glass of wine and decided to make a fun summer drink with the vodka that we brought back from Iceland. I would highly recommend pairing this with the vodka strawberry mint lemonade from last week’s post. Or, you can do what we did and enjoy it while the steak was marinating!
About 1 – 4 hours before you want to make dinner, prepare the marinade for the sirloin. Get out the curry powder, paprika, brown sugar, garlic, fresh mint, lemon, and greek yogurt.
Put all the ingredients into a bowl, including the lemon juice and chopped mint.
And stir it all together with a spoon.
Put your steaks into a ziploc bag and pour in the marinade. Squish the bag with your hands to make sure the marinade will completely cover the steak. I used two hefty-sized sirloins from Costco. Let it marinate in the fridge for 1 – 4 hours, depending on how much time you have.
When the steak is done marinating, light the grill and bring it to a medium heat. Remove the steaks from the marinade and place on the grill. For medium rare, cover and grill for 10 – 12 minutes, pr 12 to 15 minutes for medium. Turn the steaks over once while grilling.
Also, start the summer couscous. You’ll need tomato, cucumber, yellow squash, parsley, feta cheese, salt & pepper, and couscous. (Ignore the red onion in the picture – I needed it for something else and forgot to remove it!)
First, get the couscous started. If you haven’t made couscous before, it’s super easy and only takes a few minutes to cook.
Place 1/2 cup of water into a small sauce pan on high and bring it to a boil. Once the water is boiling, stir in 1/2 cup of the couscous. Immediately remove the pan from heat, cover, and let it stand for 5 minutes.
After the 5 minutes are up, uncover the pan and fluff the couscous with a fork. Put the couscous into a mixing bowl.
Next you can chop up the veggies and parsley. Remove the seeds and chop up the tomato…
Into the bowl with the couscous, add the chopped tomato, chopped cucumber, chopped squash, parsley, feta cheese, olive oil, lemon juice, and cumin. (That dang red onion is still in my pictures. Ugh. Ignore the offensive red onion.)
Season the mixture with salt and pepper, and then give it all a good stir.
When they’re done, remove those lovely tandoori steaks from the grill. Cover them with foil and let them sit for about 5 minutes.
Slice the steaks thinly…
Put some of that colorful, flavorful couscous salad onto a plate.
And finish it off with the sliced sirloin and a piece of naan bread. (To make naan, simply warm up a piece in an oven at 400 degrees for a few minutes, then brush lightly with olive oil).
The best way to eat this, in my opinion, is to take a little naan, put a slice of steak on it, and top it with the couscous salad to make a little pita sandwich. Delicious! Enjoy!
Seasonal vegetables and feta dress up this flavorful sirloin that will soon be a grill favorite.
- 2 six-ounce sirloin steaks
- 1/4 cup plain greek yogurt
- 1/8 cup fresh mint, chopped
- 1 1/2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon brown sugar, packed
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 cup water
- 1/2 cup couscous
- 2/3 cup tomato, seeded and chopped
- 2/3 cup cucumber, chopped
- 2/3 cup summer squash, chopped
- 1/2 cup italian parsley, chopped
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon cumin
- salt and pepper, to taste
- Prepare the marinade for the steaks. In a mixing bowl, combine the greek yogurt, chopped mint, lemon juice, garlic, brown sugar, curry powder, paprika, and kosher salt. Mix it all together. Put the steaks into a ziploc bag. Pour the marinade into the bag. Kneed the bag to ensure that the marinade completely covers the steaks. Let steaks marinade in the fridge for 1 - 4 hours.
- When you are ready to cook the steaks, start the grill and bring it to a medium heat. Remove the steaks from the marinade and place on the grill. Cover and cook the steaks for 10 - 12 minutes for medium rare, and 12 - 14 minutes for medium. Turn the steaks over once while grilling.
- Meanwhile, prepare the couscous salad.
- Put 1/2 cup of water into a small sauce pan. Bring the water to a boil, and then put in 1/2 cup of couscous. Stir to combine, and then immediately remove the pan from heat. Cover and let it stand for 5 minutes. Scoop the couscous into a mixing bowl.
- Next, chop up the veggies for the salad. Seed and chop up a small tomato. Chop the cucumber, summer squash, and parsley. Add these to the bowl with the couscous along with the crumbled feta cheese, olive oil, lemon juice, and cumin. Season with salt and pepper to taste, and then stir it all together. Cover and refrigerate until ready to eat.
- When the steaks are done, cover them with foil and let them rest for 5 minutes. Slice the steaks into thin slices. Plate the couscous salad, tandoori sirloins, and a some naan bread, if desired.