Curry Steak Skewers

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Ingredients:
1 large-ish sirloin steak, completely defrosted

Wooden skewers, soaked for at least 30 minutes in water OR metal skewers

1/2 tsp liquid smoke

(The following spices are “to-taste”. If you like more curry flavor, use more!)

1-2 tablespoons tikka masala

1/2 – 1 tablespoon garam masala

1 tsp salt

1/2 tbsp ground black pepper

2 tbsp tasteless oil like grapeseed, canola or vegetable oil.  (Though coconut oil would probably taste really good.)

Vegetables for the other skewers, whatever is in season, like zucchini, crook neck squash, tomatoes bell peppers, or even apples, grapes or cheeses

Rice to serve on the side

Directions:
1. Add the spices and oil to a zip lock bag and shake to mix. Preheat your oven to 425.

2. Pound the sirloin a little with a meat mallet or the bottom of a frying pan. Make sure to put plastic wrap or paper towels over the meat first. Only pound it a little to help break up the fibers of the meat, they don’t have to be flat. Then thinly slice it in long strips and add it to the bag. Let this marinate for at least 20 minutes or longer.

3. Put your veggies on your soaked skewers, leaving about a pinky width of space between them. (Turn your pink sideways when doing this, so you’re measuring nail to pad.) Make sure to leave enough room on the ends to pick them up and flip them.

4. Do the same with your meat. You’re not as concerned with the spacing on these. You’ll make a zig zag with the meat – put a little on the skewer then bend it up and put a little more then bend down, so on until you have something resembling a line in a chevron pattern. You can probably put three to four slices on one skewer.

5. Put these skewers onto two sheet pans. If you can, put all the veggies on one and the meat on another, and if you have racks for your pans, use those too to ensure even cooking.

6. Cook them for 10 minutes, flip and then another 10 minutes. Cook your rice while these are in the oven and serve it all together after the 20 minutes.

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