I love to use curry powder in a variety of ways and discovered this combination about a year ago when I wanted some Thai and ran out of coconut milk. The only thing I had was condensed milk, so I figured what the heck. I was able to spice it up enough to counter the sweetness of the milk to make a pretty damn good pasta dish that I have made at several dinners. About a month ago I had some leftover skirt steak and decided to try it again and hope the flavor would make up for the toughness of the meat in the way I wanted to cook it…not epic fail, but the meat was too tough. This time, I spent some $$ and the combination was pure perfection!
Serves 4 – 6
2 lbs strip steak sliced into ½ inch sq tubes 4 – 6 in length (expect about 1/2lb per person)
1 cup condensed milk
2 tbsp heavy whipping cream
1/3 cup coconut milk
4 tbsp madras curry powder
1 tsp salt
1 tsp black pepper
Mix all ingredients (except the beef) in a bowl until combined and taste to ensure there is a good level of sweetness and saltiness; set aside 3 tbsp for garnish. Marinate the slivers of beef in the mixture for at least 2 hours and be sure to bring to room temperature before cooking.
While the grill is heating, be sure to soak the skewers in water for at least 20 minutes before grilling or they will burn; every grill is different, so be sure to monitor the cooking and adjust as necessary. Be sure and only put one piece per skewer and stretch the meat out so it cooks evenly.
Cook on medium high for about 2-3 minutes on each side for medium rare. This was the maiden voyage for my new grill and it definitely got dirty!
You can serve this with any grain, but I love the texture and creaminess of Israeli couscous cooked in chicken stock with some sautéed mushrooms. Serve the beef, sans skewer, over the couscous and garnish with a little of the reserved marinade; the flavor will blow you away!