Tandoori powder is an intoxicating blend of several spices used by Indians whenever they cook in the tandoor, a scorching-hot clay oven. You can find it at Indian markets and fine grocery stores.
- 1/2 cup grapefruit juice
- 1/4 cup soy sauce
- 2 large cloves garlic, minced
- Freshly ground black pepper
- 2 pounds flank steak, trimmed of excess fat and silver skin
- Tandoori sauce
- 1/2 cup 2 percent Greek yogurt
- 1/4 cup plus 2 tablespoons grapefruit juice
- 3 large cloves garlic, minced
- 1 tablespoon honey
- 2 teaspoons tandoori powder
- 1 teaspoon ginger, grated
- Kosher salt and freshly ground black pepper
- 2 ruby-red grapefruits, peeled, removed of the pith, segmented, and coarsely chopped into 1/4-inch pieces
- 2 english cucumbers, peeled, finely diced
- 2 green onions, finely sliced
- 4 sprigs mint, minced
- 1/4 cup extra-virgin olive oil
- 1 head romaine lettuce, leaves pulled apart
- To make steak marinade: Whisk together grapefruit juice, soy sauce, garlic, and freshly ground black pepper. Pour over steak, and marinate at room temperature for 10 to 30 minutes while you make the sauce and filling.
- To make tandoori sauce: Whisk together yogurt, grapefruit juice, garlic, honey, tandoori powder, and ginger. Salt and pepper to taste. Pour into a small saucepan with 1/4 cup water. Cook over low heat, about 10 minutes, until thickened. Set aside.
- To make filling: Toss grapefruit, cucumbers, green onions, and mint with extra-virgin olive oil. Salt and pepper to taste. Set aside.
- To cook steak: Cook steak in a very hot cast iron skillet, about 3 to 5 minutes per side. Remove it from the pan, and let it rest for 5 minutes. Slice thinly against the grain.
- To assemble wraps: Place lettuce leaves on a plate. Place a couple of pieces of steak in a romaine leaf, top with grapefruit filling, and drizzle with tandoori sauce. Serve immediately.
- Main Dishes, Beef
- 4 servings