Recipe: Make Maneet Chauhan’s Tandoori Skirt Steak With Sauteed Spinach and Plantain Chips


Chef Maneet Chauhan followed restaurateur Rohini Dey from Chicago’s acclaimed Vermillion to New York when Dey opened the Manhattan outpost At Vermillion late last year. The theme of the menu is Latino-Indian, but the theme of the restaurant is, unofficially, girl power. So, Chauhan’s Tandoori Skirt Steak seemed like the perfect recipe to highlight: a spicy Indian take on a cut of meat popular in South America, deftly grilled.

The key to her steak is the marinade, says Chauhan: “The longer it, marinates the better it tastes.”

Tandoori Skirt Steak with Sauteed Spinach and Plantain Chips

Yield: 1


1 8-oz portion of skirt steak

For the marinade:
1 cup yogurt
1/2 cup sour cream
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp garam masala
1 tsp red chili powder
1/2 tsp ginger-garlic paste
1/2 tsp jalapeno paste
2 tbsp heavy cream
salt, to taste

For the Sauteed Spinach:
1 cup spinach leaves
1/4 tsp chopped garlic
1/4 tsp oil

For the Plantain Chips:
1 green plantain, sliced thin
1 tsp salt
oil, to fry

In a small mixing bowl, combine all of the ingredients for the marinade. Clean the skirt steak and place it in the bowl, making sure to coat it completely with the marinade. Cover the bowl with plastic, and place it in the refrigerator to marinate for an hour or longer. Place the marinated steak on the hot grill, and cook to the desired degree of doneness, 5-6 minutes on each side.

For the Sauteed Spinach, remove the stems from the spinach leaves. Heat the oil in a pan, add garlic until it turns golden brown. Add 2 tablespoons of water, the salt, and the spinach. Toss for a few minutes.

For the Plantain Chips, deep fry the plantail slices in the oil until crispy. Remove, then salt.