My favorite type of Indian curry is called vindaloo. It’s a spicy curry popular in Goa, Kerala, and elsewhere in India. What makes vindaloo different from most Indian curries is its tanginess which comes from vinegar. In this recipe based on one from Food & Wine, we make a vindaloo-style paste to marinade our meat and then cook it on a hot grill.
- 8 dried guajillo chiles, stemmed, with as many seeds removed as possible
- 1 tsp. cumin seeds
- 1 tsp. black peppercorns
- 3/4 cup distilled white vinegar
- One 3-inch piece of fresh ginger (2 ounces), peeled and coarsely chopped
- 6 garlic cloves, peeled
- 1 small cinnamon stick
- 2 cloves
- Kosher salt
- One 1 1/2-pound flank steak, flat iron steak or skirt steak
- Extra-virgin olive oil, for brushing
- Black pepper
- In a saucepan, toast the chiles, cumin seeds and peppercorns over moderate heat, turning the chiles, until pliable and the cumin is fragrant, about 2-4 minutes. Add 1/4 cup of water and the vinegar, ginger, garlic, cinnamon stick, cloves and 1 teaspoon of salt and bring just to a boil. Let stand off the heat until the chiles are soft, about 30 minutes. Discard the cinnamon stick.
- Transfer the chile mixture to a blender and puree to a smooth paste. In a baking dish, spread the paste all over the steak and refrigerate for at least 1 hour or up to 6 hours.
- Remove the steak from the fridge and let it stand at room temperature for 45 minutes before grilling.
- Light a grill and brush the grates with oil. Scrape some of the marinade off the steak, then season the meat with salt and pepper to taste.
- Grill the steak over moderately high heat, turning, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125° F.,10 to 12 minutes.
- Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve with warm paratha and/or basmati rice.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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