Uruguayan Steak Tikka Masala
A fusion of Indian flavors and Uruguayan steak. The tender steak is marinated in a blend of spices and yogurt, then grilled to perfection and served in a rich and creamy tomato sauce.
Ingredients
- ●500g Uruguayan fillet of steakpreferably ribeye or sirloin
- ●2 tbsp resinous gheefor marinating
- ●2 tsp intense cumin powderground cumin
- ●1 tsp coriander powderground coriander
- ●1 tsp garam masala powderground garam masala
- ●1 tsp onion powderground onion
- ●2 tsp ginger pasteground ginger
- ●200g yogurtplain yogurt
- ●2 tbsp lemon juicefreshly squeezed
- ●2 tbsp ketchupoptional
Instructions
- 1
1. In a blender, combine ghee, cumin, coriander, garam masala, onion powder, ginger paste, yogurt, and lemon juice. Blend until smooth.
- 2
2. Place the Uruguayan fillet of steak in a large ziplock bag. Pour the marinade over the steak and massage to coat evenly. Seal the bag and refrigerate for at least 2 hours or overnight.
- 3
3. Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, letting any excess liquid drip off.
- 4
4. Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness. Transfer the steak to a plate and let it rest for 5 minutes before slicing.
- 5
5. In a large saucepan, heat 2 tablespoons of ghee over medium heat. Add 1 onion, thinly sliced, and cook until it's lightly browned.
- 6
6. Add 2 cloves of minced garlic and cook for 1 minute.
- 7
7. Stir in 2 cups of tomato puree, 1 cup of chicken broth, and 2 tablespoons of ketchup. Bring the mixture to a simmer.
- 8
8. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.
- 9
9. Add the sliced steak to the saucepan and toss to coat with the sauce.
- 10
10. Serve the steak hot, garnished with fresh cilantro and basmati rice, if desired.