Monday, December 10, 2007

Grilled Skirt Steak with Moroccan Spice Paste and Saffron Yogurt

Here's a recipe I got from Dish Cooking Studio's newsletter. Their recipes are usually a bit too labour and ingredient intensive for me, but this one matched well with the spices I picked up from Turkey.

Grilled Skirt Steak with Moroccan Spice Paste and Saffron Yogurt
Serves 6-8

For the Spice Paste and Steak…
1 1⁄2 tbsp coriander seeds
2 tsp whole cumin seeds
2 tsp sweet paprika
1/2 tsp sugar
1⁄2 tsp kosher salt
4 cloves garlic, finely chopped
3 tbsp olive oil
3 lbs. Skirt Steak
(can also use flank, top sirloin or NY strip loin)

For the Saffron Yogurt…
1 pinch saffron threads
2 tbsp freshly squeezed orange juice + zest
1 cup 3.2% yogurt
1 clove garlic, finely minced
Kosher Salt and fresh pepper, to taste

For the spice paste…
1. In a small frying pan, toast the coriander and cumin seeds over moderate heat, stirring often, just until fragrant (about 2-3 minutes).
2. Transfer to a spice grinder or a mortar and pestle. Blend or grind whole spices until reduced to a powder. Transfer to a bowl. Stir in the paprika, sugar, and salt. You can make the spice blend up to this point and store in an airtight container for several weeks, when ready to use… add garlic, and olive oil to form a paste.
3. Place steaks in a non-reactive bowl or dish. Rub the spice paste into the meat. Let marinate, refrigerated, for several hours or overnight.
4. Be sure to let the steaks come to room temperature before grilling.

To grill steaks…
1. Heat your grill to high.
2. Season the marinated steaks on both sides with kosher salt & pepper.
3. Grill steaks to medium-rare, turning once. Let rest for 7 minutes before slicing thinly across the grain.
To make the saffron yogurt…
1. In a medium bowl, mix together the saffron threads and the orange juice and zest. Let sit for 10 minutes, so the saffron will ‘bloom’.
2. Add the yogurt and garlic to the saffron/orange juice mixture. Stir to combine. Season with salt & pepper, to taste.
Note: Steak is also great at room temperature.
Make-ahead: See above note for Spice Blend. Spice Paste can be made 2 days before marinating meat. The saffron yogurt can be made 1 day ahead of time.

Alternate Serving ideas:
1. Take this high-end by using this spice rub on beef tenderloin or filet mignon steaks.
2. Serve with couscous or roasted potatoes and grilled vegetables.
3. Try this spice rub with leg of lamb or pork tenderloin. StumbleUpon


andaluss said...

It sounds yummy. I know that in the west you don't use saffron that much, but it's really very common in Moroccan cooking. If you like real Moroccan food check out my blog.




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