Monday, March 17, 2008


Did you know that you can grill inside!? You probably did, but I am a little slow about these things. I went to the Broadway Panhandler--an independent Kitchen Speciality store on 8th St between Broadway & Mercer (it's like William-Sonoma) and I purchased a Le Crueset Grill Pan and it was the such an amazing investment!

Of course, to celebrate this new kitchen arrival & a few others (I also got a Shun Chef's Knife!) I had a couple over for dinner and made a Southern Indian version of Surf & Turf. This is VERY easy, the hardest part would be investing in the Grill Pan, but trust me, especially if you live in the city, this is an investment you need--all of us aren't blessed with outdoor space, but that doesn't mean we have to let go of that low-fat, great taste of grilling veggies & meats.

This is the recipe for Skirt Steak & Shrimp, using the same marinade/rub for both meats. I served this with my Simple Salad (see post: SIMPLE STAPLE SALAD) as well as Cous Cous, made according to the box with a simple dressing included below as well as Grilled Zucchini & Squash, dressed simply with Peanut Oil, Lemon, Salt & Pepper.


1 lb. Shrimp, Peeled & Deveined (ask your Fishmonger to do this for you!)
1 lb. Skirt Steak

(make this 2x, once for Shrimp, once for Steak)

Rounded Tablespoon of Tomato Paste
About 1 Tablespoon of Peanut Oil, "eyeball it", add less before you add more
Juice from Half a Lemon
About 8 turns of a Pepper Grinder
A Couple Large Pinches of Salt
Rounded Tablespoon of Yellow Indian Curry Powder
A Couple Pinches of Cayenne Pepper (optional)
Large Garlic Clove, Minced

Sliced Zucchini
Sliced Squash
Dressed with a little Peanut Oil, A Squeeze of Lemon, A dash of Salt & Papper.

Cous Cous (make according to Packet Directions)
Juice from Half a Lemon
Teaspoon of EVOO
3 Pinches of Yellow Indian Curry Powder


*The first thing you can do is make the Marinade and dress your meats and place them in the fridge to sit and marinate. Obviously, letting them sit overnight would be fanastic, but I just prepared them a couple hours before we grilled everything and it was DELICIOUS. So WHISK together the marinade ingredients and toss on shrimp so that they're evenly coated. Set shrimp aside. With steak, sprinkle or "season" with salt & pepper first, then add the marinade, making sure to use your hands and spread it and knead it evenly into the meat on all sides. Set aside to rest.
*If you have been invited to a BBQ and want to bring something interesting for everyone to share, 1 lb of shrimp or steak marinated this way would be a great addition to any BBQ party menu and everyone will love you for it!

1. Dress the cooked Cous Cous with the Lemon Juice mixture after it has sat alone for about 15 minutes in a shallow serving dish. This way the excess moisture will be evaporated before you introduce the Dressing.

2. Grill the Dressed Zucchini & Squash slices on a Grill Pan heated with Medium Heat. You have to allow the Grill Pan to heat for about 15 minutes before introducing the veggies to make sure it is heated properly and thoroughly. Grill the veggies for a few minutes on each side, pressing down on them and searing them occasionally. Try the taste test and see if they are cooked to your liking. Place them on top of the Dressed Cous Cous and set aside until time to eat.

3. Start with the Shrimp. Place Shrimp (you might have to do batches) on Grill Pan. Let them sit on one side for about 3 minutes before flipping them over, you will see that one side has begun to turn to white. Watch the tails too--they should start to become colored with vibrant pink & white spots. The shrimp will also curl drastically as they cook. When they are done you can set them aside.

4. Put the Steak on the grill pan. Cook similarly to shrimp, but let sit at least about 5 mins on each side. Please do a cut test in the center when you think it is done to make sure it's cooked to your liking. Skirt Steak is usually very thin so it won't take too long. When it is cooked to your liking, let the Steak sit for about 5 minutes to allow the juices to cool and "redistribute" so they won't run away from the meat! And slice AGAINST the grain for serving, as in, your knife and the grains of the meat will meet perpindicularly as you slice.

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