Spicy Tamarind Bavette Steak with Honey Glaze
Discover the robust flavors of this Spicy Tamarind Bavette Steak, a culinary delight that transforms everyday cuts of beef into a gourmet experience. Utilizing the aromatic power of tamarind, this recipe infuses the bavette steak with a tangy and slightly sweet profile, making it perfect for grilling. Bavette, often underappreciated in the UK, is not only more affordable than other premium steaks but also rich in flavor when prepared correctly. By marinating it overnight, the steak becomes tender and juicy, and with a quick sear on a hot griddle, you’ll achieve a perfectly cooked exterior while maintaining a rare, melt-in-your-mouth center. Enjoy it thinly sliced in beef tacos, as a cold filling in a baguette, or tossed into a refreshing salad for a delightful meal that utilizes leftovers wonderfully.
N/A
Servings
300
Calories
6
Ingredients
Ingredients
tamarind paste
50 g (none)
soy sauce
1/4 cup (none)
hot water
1/4 cup (from a recently boiled kettle)
sunflower oil
2 tablespoons (none)
runny honey
1 tablespoon (none)
bavette steak
1 whole piece (whole)
Instructions
1
In a small saucepan, combine the tamarind paste, soy sauce, and hot water. Heat on low while stirring until the tamarind is fully dissolved and the mixture is smooth. You can leave small bits of tamarind for added texture if desired. Once ready, remove from heat and pour into a bowl or jug.
2
Add the sunflower oil and runny honey to the tamarind mixture, whisking until well combined. Allow the marinade to cool completely; do not use it until it has reached room temperature.
3
Place the bavette steak in a resealable freezer bag and pour the cooled marinade over it. Squeeze the bag to ensure the steak is well coated on both sides. Seal the bag, lay it on a plate, and refrigerate for at least 12 hours, or overnight for best results.
4
Before cooking, take the marinated steak out of the fridge and allow it to come to room temperature for about 30 minutes. Prepare a large piece of kitchen foil.
5
Heat a ridged griddle over high heat until smoking hot. Remove the steak from the marinade, allowing excess to drip off, then place it on the hot griddle. Sear for 2 minutes on each side for a perfect rare finish.
6
Once cooked, promptly transfer the steak to the prepared foil, creating a tightly sealed yet baggy parcel. Allow the meat to rest for 5 minutes to retain its juices.
7
Unwrap the foil carefully, transfer the steak to a cutting board, and slice thinly against the grain. Serve immediately and enjoy the rich flavors.
Nutrition Information
16.7 g
Fat
6.7 g
Carbs
20 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Tamarind Bavette Steak?
It is a gourmet beef dish that uses a tangy and sweet tamarind-based marinade to flavor a bavette steak, which is then seared for a rare finish.
What is a bavette steak?
Bavette is an affordable and flavor-rich cut of beef, similar to flank steak, that is particularly tender when marinated and sliced against the grain.
How many ingredients are in this recipe?
There are 6 main ingredients: tamarind paste, soy sauce, hot water, sunflower oil, honey, and bavette steak.
How do I prepare the marinade?
Dissolve tamarind paste in soy sauce and hot water over low heat, then whisk in sunflower oil and honey once the mixture is smooth.
Does the marinade need to be cooled?
Yes, the marinade must reach room temperature before being poured over the steak.
How long should the steak marinate?
For the best results, marinate the steak for at least 12 hours or overnight.
How do I ensure the steak is well coated?
Place the steak and marinade in a resealable freezer bag and squeeze to distribute the liquid evenly.
How long should the steak sit out before cooking?
Remove the steak from the fridge 30 minutes before cooking to allow it to come to room temperature.
What is the best way to cook the steak?
Sear it on a smoking hot ridged griddle for 2 minutes on each side for a perfect rare finish.
Why should I rest the steak?
Resting the meat for 5 minutes in foil allows the juices to settle, ensuring the steak remains moist.
How should I slice the bavette steak?
It should be sliced thinly against the grain to maintain tenderness.
Can this steak be used for other meals?
Yes, it is excellent for beef tacos, cold baguette fillings, or as a topping for salads.
What is the calorie content of this dish?
One serving contains approximately 300 calories.
How much protein does this steak provide?
This recipe provides 20 grams of protein.
How much fat is in this recipe?
There are 16.7 grams of fat per serving.
How many carbohydrates are in this dish?
There are 6.7 grams of carbohydrates per serving.
What can I substitute for bavette steak?
Flank steak is a common and suitable substitute for bavette steak.
What type of oil is used in the marinade?
The recipe calls for 2 tablespoons of sunflower oil.
How much honey is required?
The recipe uses 1 tablespoon of runny honey.
How much tamarind paste is needed?
You will need 50 grams of tamarind paste.
How much soy sauce is included?
The marinade requires 1/4 cup of soy sauce.
What is the purpose of the hot water?
Hot water is used to help dissolve the tamarind paste into a smooth mixture.
Can I leave chunks of tamarind in the sauce?
Yes, you can leave small bits of tamarind for extra texture if preferred.
What kind of honey should I use?
The recipe specifies using runny honey.
How do I seal the steak during the resting period?
Wrap the steak in kitchen foil to create a tightly sealed but baggy parcel.
Is this a good recipe for beginners?
Yes, it is classified as an easy recipe with simple instructions.
What is the preparation for the tamarind paste?
No specific preparation is needed other than dissolving it in liquid.
Is there any fiber in this dish?
No fiber content is listed for this specific recipe.
Is this recipe suitable for grilling?
Yes, it is specifically described as being perfect for grilling on a griddle.
How long does the whole cooking process take?
Excluding marination, it takes about 30 minutes to reach room temperature and 4 minutes to sear.