Best 2 Tamarind Marinated Bavette Steak Recipes

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A mouthwatering tamarind marinated bavette steak recipe is a journey into the realm of flavors and textures, where tender beef meets the tangy sweetness of tamarind. This flavorful dish is a symphony of culinary artistry that tantalizes the senses and leaves you craving more. Let us explore the secrets of crafting the perfect tamarind-marinated bavette steak, a delicacy that will elevate your dining experience and impress your taste buds with every bite.

Here are our top 2 tried and tested recipes!

TAMARIND-MARINATED BAVETTE STEAK



Tamarind-Marinated Bavette Steak image

Skirt or flank steak is eaten a lot in America, and in France, but hardly at all here in the UK. This is madness, as it is so much cheaper than any other sort of steak and so rich in flavor. I think what has put people off in the past is that, in Britain, it has been cooked in low and slow braises, which turns it into shoe leather. Bavette is the external part of the skirt (onglet being the internal connecting tissue) and all you need to do to cook it is, as my butcher puts it, "sear the hell out of it and serve it rare." I find 2 minutes a side on a very hot, ridged griddle optimum, but this does mean it's only for those who like their steak blue. The other key point is how you carve it: it must be sliced against the grain. That holds true with all steak, but with a cut like bavette, it will be inedibly chewy if you disobey. Luckily, the grain is very so it's very easy to identify and then cut across it. You don't have to get the whole piece. I don't like cooking individually cut steaks, as it's all in the fine slicing as far as I'm concerned, but a 500-gram (1-pound) piece will be plenty to feed 4, and is the size I often go for, cooking it for exactly the same amount of time as indicated below. The tamarind and soy marinade tenderizes the meat, but also gives such a glorious tanginess (I have a sour tooth). I keep Thai tamarind paste, which is condensed almost into a brick, in my fridge, and that's why I proceed as below. But if you are using tamarind paste out of a jar (and which tends to be runny), then use 75 milliliters (2.6 ounces) and simply add it to the rest of the marinade ingredients, without cooking it or adding water. Either is fine, but it just so happens that the genuine article is better, and less expensive. I serve this thinly sliced, as if it were a joint of beef, but it would also make for fantastic beef tacos, and is wonderful cold, stuffed into a baguette or tossed into a salad, so leftovers are a real boon.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 8h45m

Yield 6 servings

Number Of Ingredients 6

50 grams (1.75 ounces) tamarind paste
1/4 cup soy sauce
1/4 cup hot water, from a recently boiled kettle
2 tablespoons sunflower oil
1 tablespoon runny honey
Bavette steak (whole piece)

Steps:

  • Put the tamarind paste, soy and hot water into the smallest saucepan you have, and stir over a low heat to dissolve the tamarind. When it's as smooth as you think you can get it--the tamarind paste I use says it's without pits, but I do find the odd one, and I don't bother to get rid of them--remove to a bowl or jug, whisk in the oil and honey, and leave to cool. Do not use until it is cold.
  • Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal, lay on a plate and put in the fridge overnight or for 1 day.
  • Bring it back to room temperature, prepare a large piece of kitchen foil, then heat a ridged griddle till very, very hot. Lift the steak out of its marinade, letting any excess (and there will be a lot) drip back into the bag and then slap the meat on the griddle and cook for 2 minutes a side.
  • Immediately (I use tongs for all this) transfer the steak to the piece of foil and make a tightly sealed but baggy parcel, and let the meat rest, on a chopping board, or any surface that is not too cold, for 5 minutes. Then unwrap the foil, transfer the steak to a board, and carve in thin slices against the grain.

TAMARIND-MARINATED BAVETTE STEAK



Tamarind-Marinated Bavette Steak image

Skirt or flank steak is eaten a lot in America, and in France, but hardly at all here in the UK. This is madness, as it is so much cheaper than any other sort of steak and so rich in flavour. I think what has put people off in the past is that, in Britain, it has been cooked in low and slow braises, which turns it into shoe leather. Bavette is the external part of the skirt (onglet being the internal connecting tissue) and all you need to do to cook it is, as my butcher puts it, "sear the hell out of it and serve it rare". I serve this thinly sliced, as if it were a joint of beef, but it would also make for fantastic beef tacos, and is wonderful cold, stuffed into a baguette or tossed into a salad, so leftovers are a real boon. (Recipe courtesy Simply Nigella)

Provided by Nigella Lawson

Categories     Steak

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 6

50 g tamarind paste
1/4 cup soy sauce
1/4 cup hot water, from a recently boiled kettle
2 tablespoons sunflower oil
1 tablespoon runny honey
bavette steak (whole piece)

Steps:

  • Put the tamarind paste, soy and hot water into the smallest saucepan you have, and stir over a low heat to dissolve the tamarind. When it's as smooth as you think you can get it - the tamarind paste I use says it's without stones, but I do find the odd one, and I don't bother to get rid of them - remove to a bowl or jug, whisk in the oil and honey, and leave to cool. Do not use until it is cold.
  • Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal, lay on a plate and put in the fridge overnight or for 1 day.
  • Bring it back to room temperature, prepare a large piece of kitchen foil, then heat a ridged griddle till very, very hot. Lift the steak out of its marinade, letting any excess (and there will be a lot) drip back into the bag and then slap the meat on the griddle and cook for 2 minutes a side.
  • Immediately (I use tongs for all this) transfer the steak to the piece of foil and make a tightly sealed but baggy parcel, and let the meat rest, on a chopping board, or any surface that is not too cold, for 5 minutes. Then unwrap the foil, transfer the steak to a board, and carve in thin slices against the grain.
  • MAKE AHEAD NOTE: The steak can be marinated 1 day ahead. Store in fridge until needed.
  • STORE NOTE: Transfer leftover cooked steak to a container, then cool, cover and refrigerate within 2 hours. Will keep in fridge for up to 3 days.
  • FREEZE NOTE: Leftover cooked and cooled steak can be frozen, in airtight containers or resealable bags, for up to 2 months. Defrost overnight in fridge before using.

Nutrition Facts : Calories 77.8, Fat 4.6, SaturatedFat 0.6, Sodium 673.1, Carbohydrate 8.8, Fiber 0.5, Sugar 7.9, Protein 1.5

Tips:

  • To make the tamarind marinade, combine tamarind paste, brown sugar, fish sauce, garlic, shallots, lemongrass, and black pepper in a bowl. Whisk until the sugar dissolves.
  • Score the bavette steak against the grain to help it tenderize and marinate more evenly.
  • Marinate the steak in the tamarind mixture for at least 30 minutes, or up to overnight.
  • When grilling the steak, cook it over medium-high heat for 5-7 minutes per side, or until it reaches your desired doneness.
  • Let the steak rest for 5-10 minutes before slicing and serving.
  • Serve the steak with your favorite sides, such as grilled vegetables, rice, or noodles.

Conclusion:

This tamarind-marinated bavette steak is a delicious and easy-to-make recipe that is perfect for a weeknight dinner or a special occasion. The tamarind marinade gives the steak a unique and flavorful taste that is sure to please everyone at the table. So next time you're looking for a new way to cook steak, give this recipe a try!

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