Tamarind-Marinated Bavette Steak

Tamarind, soy, and honey marinated steak seared on a hot griddle for a rich, flavorful, and rare finish.

Gluten-Free Dairy-Free Dinner Beef High Protein Steak

Estimated Nutrition

Calories

249.1

kcal / serving

1494.5 kcal total

Carbs

per serving

30.1 g total

Fat

13.7g

per serving

82.4 g total

Protein

26.4g

per serving

158.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tamarind Paste

preferably stone-less

tbsp

Soy Sauce

Liquids

Water

hot, from a recently boiled kettle

Meat

750

Bavette Steak

whole piece

OilsFats

tbsp

Sunflower Oil

Other

tbsp

Honey

runny

Method

Carve the steak into thin slices against the grain and serve.

Wrap the steak tightly in kitchen foil and let it rest for 5 minutes.

Remove steak from marinade and sear on the griddle for 2 minutes per side.

Bring the meat to room temperature and preheat a ridged griddle until very hot.

Seal the bag and refrigerate for 24 hours.

Place the steak in a freezer bag, add the cold marinade, and coat thoroughly.

Whisk in the oil and honey then allow the mixture to cool completely.

Dissolve tamarind paste in soy sauce and 60ml hot water in a small saucepan over low heat.