Sticky Tamarind Bavette Steak

Mix the tamarind, hot water, soy and some pepper in a small saucepan and gently heat to dissolve. When smooth, add to a jug and whisk in the oil and honey, then leave to cool completely. Once ready, place the steak in a sealable freezer bag and pour in the cold marinade. Squeeze gently to totally cover the meat, then leave in a fridge overnight.
The next day, remove the steak from the fridge to bring to room temperature, then griddle in a very hot pan for 2-3 mins on each side for medium-rare. Leave to rest on a board for 5 mins, then slice against the grain and serve with chips.

15 mins

4 serving

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