"The deep, roasted flavors of Indian spices marry with sour tamarind, bright and refreshing mint and classic American grilled steak and onion rings in a new summer recipe, Grilled Tandoori Steak with Tamarind-Mint Chutney and Frizzled Onions."
Grilled Tandoori Steak with Tamarind-Mint Chutney
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Prep time: 20mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 1/2 pound tri-tip steak
- 2 tablespoons olive oil
- 1 tablespoon Tandoori Masala spice
- 1 tablespoon Garam Masala spice blend
- 1 teaspoon each salt and black pepper
- 1 cup fresh cilantro
- 2 cups fresh mint
- 1 small yellow onion, diced
- 1 tablespoon tamarind paste
- 1/2 teaspoon each salt and black pepper
- 2 tablespoons water
- 2 tablespoons olive oil
Method
Step 1
Add the cilantro, mint, onions, garlic and tamarind paste to a blender and pulse to make a thick chutney. Add the water and process again. Spoon the chutney into a bowl and stir in enough olive oil to make it looser. Season with salt and pepper. Keep the chutney in the fridge while you grill the steaks.
Step 2
Brush the tri-tip on both sides with olive oil. Sprinkle the Tandoori spices, Garam Masala spices, salt and pepper on the steak and rub into both sides. Marinate the steak in the fridge for 4 hours or overnight.
Step 3
Heat your BBQ grill to high for a gas grill or prepare hot coals for a wood or charcoal grill. Brush the grill with vegetable oil. Add the tri-tip over the hot part of the grill and sear. Grill the tri-tip for 5 minutes on the first side to char, then turn over and grill another 5-6 minutes until a thermometer reads 125-130 for medium-rare. Let the steak rest for 7-8 minutes.