Tamarind Steak
- 2 tbsp tamarind paste
- 2cm piece of ginger, grated
- 1.5 tbsp brown sugar
- 1 crushed garlic clove
- 2 red chillies, deseeded, 1 chopped, 1 sliced
- 15g coriander, leaves separated, stalks chopped
- 320g thin-cut sirloin steaks
- 100g brown rice
- 2 finely chopped spring onions
- Miso pak choi, cooked to serve
- Mix the tamarind, ginger, garlic, sugar and chopped chilli in a small pan, and heat until the sugar dissolves. Remove from the heat, stir in the coriander stalks, then pour into a bowl with the steaks and mix until the steaks are well coated. Set aside for 2 hours to marinate.
- Cook the rice according to packet instructions. Meanwhile, cook the steaks in a very hot pan for 2.5 mins on each side (for medium rare), then leave to rest on a board for 5 mins. Slice and serve with Asian greens, such as miso-marinated pak choi, and the cooked rice.
30 mins
2 serving