Garam Masala is a spice mix whose time has come. Remember curry powder? Ah, curried chicken salad with grapes--what's a luncheon from the past 30 years without you? And chili powder--how could we get through Superbowl Sunday without chili con carne courtesy of you?
And like all things that can be made from scratch (also bread, cookies, ice cream, and beer, just to name a very few) Garam Masala can also now be found pre-mixed for your convenience, and THAT'S how I know its time has come--McCormick Spices sells a blend AND there's a recipe featuring it in Gourmet Today.
Like many recipes in both Gourmet cookbooks, Garam Masala-Rubbed Flank Steak gives you a helpful recipe for making your own mix but since I had some on my shelf I thought I'd use it up because like all spices the aroma fades in time and better to move it out.
So, this isn't rocket science folks. Steak + salt&pepper + garam masala. Rub it all together in a loving fashion. Fire up grill and commence with the summertime pleasure of charring meat.
If you're not quite sold on a new and strange spice mix, at least not enough invest 4 bucks or so at your grocery, I'll tell you that it's kind of like curry powder but with cinnamon and clove much more prominent. So there's a warming, almost sweet undertone to it. Yesterday I mixed garam masala with salt, pepper and brown sugar, rolled whole carrots around in it and grilled...home run with my guests at our 4th of July bbq.
So keep your eyes open at the luncheons you attend for oh, the next 30 years or so...garam masala chicken salad with pecans and pineapple, garam masala deviled eggs...you read it here first!