Sticky Tamarind Bavette Steak

Charmaine Lu -

  • 50g tamarind paste
  • 4 tbsp boiled water
  • 4 tbsp dark soy sauce
  • 2 tbsp oil
  • 1 tbsp clear honey
  • 750g whole bavette or skirt steak
  • Chips, to serve
  • 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