Andros Recipe

Marinate steak

In a shallow dish combine 2 tbs olive oil, minced garlic, smoked paprika, 1 tsp cumin, 1 tsp kosher salt, 1/2 tsp black pepper and 2 tbs lime juice. Place the steak in the marinade and coat both sides. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Bring the marinated steak to room temperature for 20 minutes before cooking. Preheat a grill or heavy skillet (cast iron) over high heat until very hot.

Pat the steak dry with paper towels. Brush a little oil on the grill or skillet. Sear the steak 3–4 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C) depending on thickness. Adjust time for desired doneness. Let steak rest on a cutting board for 8–10 minutes before slicing thinly across the grain.

Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper.

Arrange halved tomatoes cut-side up on the sheet. Drizzle with 2 tbs extra-virgin olive oil, scatter the sliced garlic, sprinkle 1/2 tsp dried oregano, 1 tsp kosher salt and 1/4 tsp black pepper evenly over the tomatoes.

Roast low and slow for 1.5–2 hours until tomatoes are concentrated, slightly shriveled and jammy. Remove from oven and set aside (they can be made ahead and refrigerated).

In a medium saucepan over medium heat melt 1 tbs butter or warm the oil. Add the rice and stir 1 minute to coat and slightly toast.

Add 2 cups stock, 1 tsp turmeric, 1/2 tsp cumin and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Heat a large skillet over medium-high heat. Add 1 tbs butter and let it foam.

Add 1 cup corn kernels and cook, undisturbed for 2–3 minutes to develop color, then stir and cook another 2–3 minutes until golden and slightly charred in spots.

Stir in 1/2 tsp smoked paprika and 1/4 tsp salt, cook 30 seconds more, then remove from heat.

In a bowl combine 1 cup Greek yogurt, the diced half cucumber, 1 tsp chopped dill, 1 tbs lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Mix well and taste; adjust seasoning. Chill until ready to serve.

Warm the tortillas: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable, or brush lightly with olive oil/butter and warm for 15–20 seconds per side until golden. Keep wrapped in a clean towel to stay warm.

To assemble — lay a warmed tortilla on a plate. Spoon a portion (about 1/2 cup) of yellow rice down the center, add a few slices of the rested steak (about 3–4 oz sliced), top with 1–2 tablespoons of charred corn, 1–2 slow-roasted tomato halves (or chopped), and 2–3 tablespoons cucumber yogurt. Sprinkle with chopped cilantro and finish with a squeeze of lime.

Serve immediately. Leftover components can be refrigerated separately for up to 3 days.