I’ve recently been inspired by a lot of Indian and Pakistani cuisine and wanted to create a dish that highlighted some of the unique flavors and ingredients found in that style of cooking. Garam Masala is a blend of spices used frequently in Indian cooking. It is smoky and sweet and packs a punch without having to use a ton of spices. Pomegranate molasses is another ingredient that is frequently used in Pakistani cooking and delivers a sweet, rich flavor to the marinade. That hardest part about this recipe is letting the steak marinade for a few hours but after that, it’s a relatively easy meal to throw together. You can use this marinade on a variety of meats but I choose skirt steak because it’s what was on sale that week. Feel free to experiment with different cuts of beef, chicken or even lamb!
1 ½ lbs. skirt steak
¼ cup sunflower oil
1 lime, zest and juice
1 ½ tsp garam masala
1 T pomegranate molasses
1 T cilantro finely chopped
1 tsp salt
fresh ground pepper to taste
Add the oil through pepper to a baking dish large enough to accommodate your steak. Wisk the ingredients thoroughly until well combined. Add the steak to the dish and coat with the marinade. Cover tightly with plastic wrap and refrigerate for 4-6 hours.
Remove the steak from the fridge 30 minutes prior to cooking, you want to take the chill off.
Pre-heat your grill to high heat. Once the steak has rested, coat your grill with cooking spray and cook the steak 2-3 minutes on each side depending on how you like your steak cooked. I had I thin cut of meat and I like a medium rare steak so I only cooked it for a quick 2 minutes per side. Once the meat has reached your desired level of doneness, transfer the steak to a rimmed dish to cool, you don’t want to lose the juice while the meat is resting. Let the steak rest for about 10 minutes then, using a sharp knife, cut the steak in thin strips at an angle, against the grain. Top with fresh cilantro and serve.
*This dish goes great with a fresh salad or some roasted sweet potatoes.