This recipe utilizes skirt steak. Skirt steak is a cut of beef steak from the area known as the beef plate primal cut. It is long, flat, and prized for its flavor rather than tenderness. It comes in inside, and outside cuts, if you can get the inside cut grab it!
Marinating the steak helps with tenderness, as well as cooking over high heat, and making sure to cut the cooked steak against the grain.
I fell in love with skirt steak during my time in CA since it is commonly used to make carne asada. It has become much more popular over the past few years, so I always stock my freezer when I find it, especially if it is on sale.
If you can’t find skirt steak you can always sub flank steak. Just know that your cooking time may be a bit longer depending on the thickness of the meat.
A good rule of thumb for a medium-rare steak is to cook it to an internal temperature of about 125 degrees F, then remove the steak from the heat and tent it with foil for about 10 minutes to allow the juices to redistribute in the meat and for it to come up to about 135 degrees.
WHAT IS TANDOORI?
Tandoori cookery, an Indian method of cooking over a charcoal fire in a tandoor, a cylindrical clay oven. Tandoori cooking is believed to have originated in Persia and is found in some form throughout Central Asia.
A charcoal fire is built in the tandoor and allowed to burn for several hours to heat the oven. Meats cooked in the tandoor are marinated in yogurt and spices and threaded on long skewers that are placed vertically in the oven with one end resting in the ashes. The most celebrated dish in tandoori cookery is tandoori murgh, skinless marinated whole chicken quickly grilled in the tandoor.
I obviously don’t have a tandoor, although I would love one, so using the grill was my best bet to get that charcoal flavor into the beef.
HOW TO COOK SKIRT STEAK
Skirt steak is a thin cut of meat that benefits from fast, hot cooking, and will be tough if overcooked.
It’s ideal for grilling, broiling, or quickly pan-searing in a cast-iron skillet.
If your cooking surface is hot enough, it should only take 2 to 3 minutes per side cook at which point the inside should be medium-rare.
Like most steaks, skirt steak should rest before serving.
It is the perfect cut of beef for a quick and easy meal!
I have to tell you that this recipe has quickly become a favorite of everyone that has tried it.
Usually, the family will enjoy my recipes. I always ask for honest opinions, and sometimes they will make a suggestion or two. But, this recipe has had everyone raving!
I mean E V E R Y O N E that tries it loves it. So that feels pretty freakin’ good.
I mean, I love it and will be making it probably every single week this summer, but it is good to know that everyone else will enjoy it too!
QUESTIONS ABOUT THIS TANDOORI STEAK RECIPE
Do I have to use skirt steak? No, I use skirt steak because it is a quick-cooking steak with lots of flavor that loves marinade. You can use flank steak, or even ribeyes if you like. You just have to adjust the cooking time accordingly.
Do I have to marinate for 8 hours? No, you could do as little as 4 hours, or go 24 hours. The longer it is in the marinade, the more flavor. I have even frozen the steak in the marinade for a month.
Can I cook this medium or medium-well? This particular cut of meat doesn’t do well if cooked longer. It can actually make it quite tough. I would go with another cut of beef if you do not like pink in the middle.
Place the steak in a gallon zipper top bag or shallow dish.
In a blender, combine the remaining ingredients. Blend until well combined. Pour into the bag with the steak and squish to make sure the steak is well coated.
Place in the refrigerator to marinate 8 hours or overnight.
Remove the bag from the refrigerator and place it on the counter for 1 hour.
Heat your grill, or grill pan, to medium-high heat.
Remove the steak from the marinade, shake the excess marinade from the steak.
Grill the steak for 3 to 5 minutes per side depending on the desired doneness level and thickness of the steak (internal temperature should be 125 for medium-rare) remove the steak from the grill and tent it with foil for 5 to 10 minutes to allow it to rest.
Slice the steak thinly against the grain.
Serve with coconut lime cauliflower rice and mint raita.
Sat. Fat (grams)
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Planning on making one of my recipes? Nothing would make me happier! Take a photo and share it on Instagram or Twitter and tag @BobbisKozyKtchn I would love to see what you made. You might even make it into our newsletter!!
Thank you for reading and supporting the companies I partner with. Doing so allows me to create more unique content and recipes for you.
This post contains affiliate links. As always, all opinions are my own.
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….