This is my personal and most favorite steak marinade recipe I’m very proud of!
What would our world look like without steak? More importantly: what would I look like without steak? Utterly miserable, the heck! In case you hadn’t noticed just yet, I’m very fond of steak.
Tamarind Steak Marinade Recipe
This time however I wanted to create a very different kind of steak marinade. One my hubs wouldn’t expect at all. So how about a little fusion cooking tonight? After preparing my tamarind beef chili I still had some tamarind juice left in my fridge. That chili was delicious, beef and tamarind just seemed the perfect marriage.
So I tried another beef and tamarind dish using the second badge of tamarind.
Bang on again!
How to you like your steak cooked? I like my steak rare, raw in the middle but warm to the touch. Take the steak out of the fridge half an hour before you plan to cook it. That’s the perfect time for the meat to nearly reach room temperature on the inside without spoiling.
I recently read a very interesting article about steak by fellow blogger Helen Nichols from Well-Being Secrets. I thought I knew everything about steak but boy, what an eye opener! Read about 31 science backed health benefits of steak!
It’s a good read, you will enjoy it.
Back to our steak recipe below here: if tamarind juice is hard to get where you live, then try to replace it by a combination of 2 tablespoons of molasses, a tablespoon of lemon juice and vinegar and 2 teaspoons of worcester sauce.
Well I’ll leave you to it, enjoy!
- 2 steaks
- 5 tbsp tamarind juice
- 1 garlic clove chopped
- 1 tbsp red chili chopped
- 2 tsp lime juice
- 1 tsp brown sugar
- sunflower oil
- 2 tbsp shallot chopped
- a handful fresh cilantro chopped
1) Combine the tamarind juice, chopped garlic and chili, brown sugar, lime juice and 1 tbsp of sunflower oil. Season with pepper and salt to taste.
2) Place the steaks in a ceramic oven dish and pour this marinade on top of them. Turn the steaks a few times to coat them evenly.
3) Cover the dish with clingfilm and refrigerate for at least an hour. Turn the steaks regularly.
4) Scrape off any excess marinade (keep it aside) and sear the steaks in very hot sunflower oil over high heat. Turn the heat down to low and cook them until done the way you prefer. Season with pepper and salt.
5) Slice the steaks thinly and transfer them onto warm plates. Add the remaining tamarind marinade to the hot pan and simmer for 2 minutes. Drizzle the tamarind sauce on top of the sliced steak. Garnish with the freshly chopped shallots and coriander. Serve immediately.