Steak Skewers with Baba Ganouj & Summer Vegetable Tabbouleh
The intoxicating aroma of vadouvan curry powder really makes these skewers shine. With smokey baba ganouj and a fresh tabbouleh salad with cucumbers and cherry tomatoes, it’s probably a crime not to eat this outside.
Serves 4
INGREDIENTS
For the steak
1 ½ pounds steak, cut into 1-inch cubes (ribeye, eye round, or tri-tip)
¼ cup Greek yogurt
2 tablespoons vadouvan (see note)
1 tablespoon extra virgin olive oil
Skewers, bamboo or metal (see note)
For the tabbouleh
½ cup bulgar wheat
2 cucumbers (Persian preferred), diced
1 pint cherry tomatoes, quartered
3 scallions, thinly sliced
½ cup pitted green olives, roughly chopped
1 cup picked herbs (parsley, cilantro, and/or dill), roughly chopped
2 tablespoons extra virgin olive oil
To serve
Baba ganouj, store-bought or homemade
Lemon wedges
Flakey sea salt
METHOD
Marinate and skewer the steak. In a large bowl, mix the yogurt, vadouvan, and olive oil with 2 teaspoons of salt. Add the steak cubes and mix to coat. Skewer the cubes, leaving an inch of leeway at the top and bottom of the skewer. Set aside. This can be done up to 1 day in advance.
Make the tabbouleh. Add the bulgar wheat, 1 cup of water, and a pinch of salt to a small saucepan. Bring to a simmer, cover, and cook on low for 15 minutes. Remove from the heat, fluff with a fork, and allow to cool to room temperature. While the bulgar cooks, prep the vegetables and herbs, and add them to a mixing bowl. Add the cooled bulgar. Mix and season to taste with salt and pepper.
Cook the steak skewers. A charcoal grill is best, but you’ll get delicious results with a cast iron skillet, griddle pan, or broiler. Cook over high heat for 2-3 minutes per side until medium rare (internal temperature of 125°F).
Plate. Serve the skewers with a dollop of baba ganouj and a generous spoonful of tabbouleh. Sprinkle the steak with flakey sea salt, and finish everything with a good squeeze of lemon juice.
Note: Vadouvan curry powder can be a little tricky to track down. We usually buy ours from Villa Jerada, our favorite Seattle-based spice purveyor. If your search comes up dry, it’s no problem to sub garam masala, berbere, or madras curry powder. You can also use our recipe to make your own, if you’re feeling ambitious.
Note: When using wood or bamboo skewers, soak them in water for 10 minutes beforehand. This prevents them from catching on fire.
FURTHER READING
