Tandoori Skirt Steak with Aloo Tuk (Indian Steak and Frites)
Chauhan Ale & Masala House
4tbs tandoori masala
¼ c ginger garlic paste
2 limes juiced
½ jalapeno minced
2tbs red food coloring
Ginger garlic paste:
Blend both ingredients until paste is achieved approx 2 minutes.
In a mixing bowl combine all ingredients thoroughly. Cover the marinade and set in refrigeration for 4 hours, allowing the flavors to combine.
2 lg russet potatoes
½ c White vinegar
Slice potatoes into ¼ inch rounds and soak in vinegar water for 4 hours.
Heat oil to 300 degrees, par fry the potatoes until cooked through approx 3 minutes, remove the potatoes from the oil and drain. Raise the temperature of the oil to 375 add the par cooked potatoes back to the oil and remove once golden brown. Season with salt, pepper and tandoori masala.
Indian Green Chili Butter
1 stick unsalted butter
3 Indian green chilies (finely chopped)
1tbs kosher salt
1tbs tandoori masala
¼ ts yellow food dye
Marinate 4 - 10oz skirt steaks in tandoori marinade for at least 2 hours (4 - 6 hours is ideal).
Remove from the marinade and wipe off the excess. Season with salt. Cook the steak in a heavy-duty pan with butter continually turning until Med/Rare (approx. 6 minutes). Remove for the pan and let rest on a cookie rack for 3 - 4 minutes.
Plate aloo tuk first and lay the skirt steak on top. Place the butter on the skirt steak and melt butter with blow torch or broiler.