Careme

Instructions

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1. 1.

   Preheat a grill with medium-high and low-heat zones; clean and oil the grates. Pat 1 pound tri-tip steaks dry, season all over with 2 teaspoons Diamond Crystal kosher salt flakes, and set aside while making the marinade.

2. 2.

   Make the tandoori-style marinade by mixing:

   • 1/2 cup plain Greek yogurt
   • 1 tablespoon neutral cooking oil
   • 1 tablespoon finely grated fresh ginger
   • 2 finely grated garlic cloves
   • 1 1/2 teaspoons garam masala
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon Kashmiri chili powder or sweet paprika
   • 1/2 teaspoon ground black pepper
   • 1 tablespoon lime juice

   Coat the salted steaks with the marinade and let them stand until they have been seasoned for 20 minutes total.

3. 3.

   Halve 1 large eggplant lengthwise and score the flesh in a crosshatch without cutting through the skin. Rub it with 1 tablespoon neutral cooking oil and season the flesh with 1 1/2 teaspoons Diamond Crystal kosher salt flakes.

4. 4.

   Grill the eggplant cut-side down over medium-high heat until deeply marked, about 5 minutes. Turn it skin-side down, move it to the low-heat zone, cover, and cook until completely tender, 8 to 10 minutes. Transfer it to a board to cool slightly.

5. 5.

   Scrape excess marinade from the steaks and grill over medium-high heat until well charred, about 3 to 5 minutes per side depending on thickness, moving them to low heat if the coating darkens too quickly. Pull the steaks at 128°F for medium-rare, then rest for 8 minutes.

6. 6.

   Scoop the warm eggplant flesh from its skin and chop it into a coarse mash. Fold it together with:

   • 1/2 cup plain Greek yogurt
   • All the zest from 1 lime
   • 1 tablespoon lime juice
   • 1/4 cup chopped organic cilantro

   Spread the smoky eggplant raita across two warm plates.

7. 7.

   Slice the rested tri-tip thinly against the grain, arrange it over the eggplant raita, and spoon any resting juices over the beef before serving.

Want more detail? See the temperature guide.