Tandoori Spiced Skirt Steak

Tandoori spiced skirt steak is a delicious Indian inspired cuisine that is perfect to serve at a dinner party or anytime. The skirt steak is packed with flavor and perfect for this recipe. Flavorful tandoori spices and Ghee clarified butter gives this steak an amazing flavor. Sous vide the skirt steak and then brown in a pan or on the grill for the perfect finish.

Serve the Tandoori skirt steak taco style with Naan bread, fluffy pitas or corn tortillas. Add a simple yogurt based Raita to calm the exotic and sometimes spicy flavors of the tandoori spices. Top with pickled red onion and sliced cucumbers for the perfect compliment to Tandoori spiced skirt steak.

When cutting skirt steak to serve, make sure to always cut against the grain (longways) at a 45-degree angle in thin slices. The results will amaze you. Check out this quick video on how to slice a skirt steak.

Print Recipe

TANDOORI SPICED SKIRT

Course: Main Course

Cuisine: Indian

Servings: 8

Author: Renée Rigaud Everett

Ingredients

TANDOORI SPICED SKIRT

• 4 Omaha Steak Skirt Steaks
• 3 1/2 Tsp Tandoori spice
• 2 TBS Ghee Indian style clarified butter has a sweet nutty flavor

RAITA

• 6 Oz Greek Style Yogurt
• 1/4 Cup Cucumber small diced
• 1/2 Whole Jalepeño seeded and minced
• 1/2 Tsp Cumin ground
• 1 Clove Garlic zested on microplane
• Salt to taste

PICKLED RED ONION

• 1/2 Whole red onion
• 1/4 Cup Apple cider vinegar
• 1 tsp Salt
• 2 TBS Sugar
• Garnish Chopped Cilantro
• Garnish Thinly sliced cucumber

Instructions

Method - for Skirt Steak

• Thaw Omaha Steaks skirt steak overnight in your fridge.
• Open packages and pat meat dry with paper towel.
• Put skirt steak in a bowl and shake tandoori seasoning over meat. Working with your hand rub seasoning into all the skirt steaks, add more spice if needed to coat evenly.
• Carefully fold vacuum bags over and place meat flat in one layer in the bag. Add 1 TBS of Ghee to bag and seal.
• Set Anova Sous Vide to 135 degrees and 7 hours
• After timer goes off, remove bags from water and chill in the refrigerator for 8 hours
• Heat a large pan or grill and add ghee to coat the pan (if grilling, skip) Let meat cook until brown and has a bit of a crust
• Remove from heat and let rest for 5 minutes, slice thinly and sprinkle with salt and chopped cilantro

Method - for Pickled Red Onion

• Thinly slice red onions and place in a bowl, sprinkle with salt and sugar, toss
• Add to a vacuum seal bag with cider vinegar and seal let sit for 30 minutes
• Open bag contents into a small serving bowl and set aside

Method - for Raita

• Mix all ingredients in a bowl, season with salt and pepper to taste

How to Serve:

• Sliced on an angle
• Assemble “tacos” with Naan bread, fluffy Pita or Corn Tortillas.
• Layer cucumber, meat, pickled onions, ratio and cilantro on to bread of choice, fold over and eat

About the Chef: Renée Rigaud Everett is Omaha Steak’s first Chef in Residence. Renée’s life-long passion for cooking began as a young child when she would watch and emulate her mother and her grandmother soaking up all their secret recipes like a sponge. She obtained her degree in Culinary Arts from the Le Cordon Bleu in Chicago and has worked at several Chicago area restaurants. Renée is also a former culinary arts instructor for a nationally recognized culinary arts college and competed on season one of ABC’s reality cooking show, The Taste. In October 2013, Renée joined the staff of Belcampo Lodge in Belize as the Chef and Culinary Director.  After 4 years of continuous kitchen leadership abroad in Belize, Renee is ready for he next chapter of culinary adventures. We are excited to have Renée as Omaha Steak’s first Chef in Residence.