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

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

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

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

Seal the bag and refrigerate for 24 hours.

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

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

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

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