Grilled Tandoori-style Steak with Summer Lentil Pilaf
From dmiller64116 16 years agoIngredients
- Tandoori-style steak: shopping list
- 1 6-oz cartoon low-fat plain yogurt shopping list
- 2 T. lemon juice shopping list
- 2 t. paprika shopping list
- 1 clove garlic, minced shopping list
- 1 jalepeno, seeded and minced shopping list
- 1/2 t. ground ginger shopping list
- 1 lb. top round, but 3/4 - 1" thick shopping list
- Summer lentil pilaf: shopping list
- 1/2 c. uncooked green lentils shopping list
- 1/2 c. chopped carrots shopping list
- 1/2 c. chopped red onions shopping list
- 1 clove garlic, minced shopping list
- 1 1/3 c. water shopping list
- 1 tomato, chopped shopping list
- 1 red pepper, chopped shopping list
- 2 T. lemon juice shopping list
- 2 T. minced cilantro shopping list
How to make it
- Combine yogurt, lemon juice, paprika, garlic, jalepeno and ginger. Blend well. Place steak in a gallon ziplock bag; spoon yogurt mixture over. Seal bag, shake to cover steak evenly and refridgerate overnight or several hours.
- For summer lentil pilaf: Combine lentils, carrots, onions, garlic and water in saucepan. Cover and heat to boiling. Reduce heat and simmer 30 minutes or until lentils are tender and water is nearly absorbed. Remove from heat and allow to stand, uncovered, 5 minutes. Stir in tomato, red pepper, lemon juice and cilantro. Allow to cool to room temperature.
- Preheat grill to medium-high. Grill steak 12-15 minutes, until meat reached 150 on thermometer. Remove from grill, cover with aluminum foil and allow to stand 10 minutes. Season lightly with salt and pepper. Thinly slice across grain. Arrange sliced steak over lentils.
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