Crusty Grilled Skirt Steak With Smoky Eggplant Chutney Recipes

Steps:

• Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
• Meanwhile, heat the oil in a medium sauté pan over medium heat until hot but not smoking. Add the ginger and garlic and sauté, stirring occasionally, for 1 minute. Add the coriander, cumin, mustard, chile powder and cinnamon and cook, stirring, until the spices just begin to darken and you can smell their aromas strongly, about 2 minutes. Remove from heat.
• When the spice mixture has cooled slightly, sprinkle the steak generously with salt, then rub all over with the mixture, pressing gently so it adheres.
• Put the steak on the grill directly over the heat and cook for 4 to 5 minutes a side for medium-rare. Remove from heat, slice thinly against the grain and serve, accompanied by smoky eggplant chutney if desired.

Steps:

• Cut eggplant lengthwise into 3/4 inch planks. Rub eggplant with olive oil and sprinkle generously with salt and pepper. Grill over medium heat till golden brown, 3-4 minutes each side. In a skillet, heat the vegetable oil over medium heat till hot, not smoking. Add onion and cook till slightly colored, 6-8 minutes. Add eggplant, sugar, vinegar, salt and pepper to taste, and cook 3 minutes, stirring frequently. Add cilantro and serve.