This dish is perfect for a quick weeknight meal but it's flavorful enough to impress your guests any night of the week. Serve with grilled vegetables or a chopped salad.
Ingredients
1 cup buttermilk
1 bunch cilantro
1 teaspoon coriander seed
½ teaspoon curry powder
3 scallions
1 pound skirt steak
Salt and pepper
Instructions
Add the buttermilk, cilantro, spices and scallions to a blender and puree until combined. Season with salt and pepper to taste. Set aside a ½ cup of the marinade for dipping.
Place the steak into a plastic bag or sealable bowl and pour the rest of the marinade over the steak. Refrigerate for 30-60 minutes.
Heat a cast iron grill pan over high heat for 6-8 minutes, until piping hot. Remove the steak from the marinade and pat dry. Grill steak 2-4 minutes per side until medium rare.
Rest the steak on a cutting board for 10 minutes before slicing. Serve with reserved marinade.