I made this dish for dinner tonight paired with the grilled eggplant recipe to follow. I wasn’t sure I was going to like it but I did. The sandwich seemed as if it might be a bit dry so I made a yogurt/dill sauce to go with it. We really liked the tang of the yogurt with this sandwich. Our grocery stores rarely have watercress on hand so I substituted baby arugula.
Here is the recipe and picture from Sunset:
- 1/4 cup olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons garam masala (see Notes)
- About 1/2 tsp. salt
- 1/2 teaspoon freshly ground black pepper
- 1 flank steak (about 1 lb.), fat trimmed
- 6 naan breads (see Notes; about 3 1/2 in. by 8 in.; 18 oz. total)
- 3 cups very loosely packed watercress sprigs
1. In an 8- or 9-in. glass dish, mix olive oil, lemon juice, garam masala, 1/2 tsp. salt, and the pepper. Turn steak in mixture and let marinate at room temperature 1 hour.
2. Prepare a charcoal or gas grill for very high heat (550° to 650°; you can hold your hand 5 in. above cooking grate only 1 to 2 seconds). While grill heats, preheat cooking grate for at least 10 minutes.
3. Pour marinade into a small pan and bring to a simmer; remove from heat. Pour 1 tbsp. water into a blender, turn on, drizzle in marinade, and whirl to emulsify.
4. Grill steak, covered, turning once, about 5 minutes for medium-rare (cut to test). Lift to a board and loosely cover with foil.
5. Grill naan, turning once, until hot and slightly crusty, 1 to 2 minutes. Lift to board.
6. Thinly slice steak across the grain. Let each person arrange meat and watercress over half of each naan. Drizzle sauce on top, sprinkle with salt to taste, and fold naan in half to make a sandwich.
Here is my recipe for the yogurt sauce:
Yogurt/Dill Sandwich Sauce
1/2 cup plain greek yogurt
2 tsp fresh lemon juice
2 TBS fresh dill weed chopped fine
1 clove garlic chopped very fine
Salt and Pepper to taste
Mix all ingredients together. Add more lemon juice if the sauce is too thick or not tangy enough. Serve at room temperature.