TAMARIND-MARINATED BAVETTE STEAK
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
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.
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Tv Helping
[email protected]This recipe is a keeper! The tamarind marinade is so flavorful and the steak is cooked to perfection. I will definitely be making this again and again.
Siya tshitshi
[email protected]This tamarind-marinated bavette steak is a great weeknight meal. It's easy to make and the steak is always cooked to perfection.
MURSHID AFTAB
[email protected]I'm not a big fan of steak, but this recipe changed my mind. The tamarind marinade was so flavorful and the steak was cooked perfectly. I will definitely be making this again.
MukhTar Khan
[email protected]This tamarind-marinated bavette steak is a great way to impress your guests. It's a delicious and easy-to-make dish that is sure to please everyone.
Hailey faith
[email protected]The tamarind marinade is so easy to make and it really tenderizes the steak. I've made this recipe several times and it always turns out perfectly.
Nisha Bass
[email protected]I love the smoky flavor that the tamarind marinade gives to the steak. It's a great way to add some extra flavor to your steak without overpowering it.
Arthur Cutshall
[email protected]This tamarind-marinated bavette steak is a great way to change up your steak routine. The marinade is so flavorful and the steak is cooked to perfection. It's a great dish for a special occasion or a weeknight meal.
Joseph Makondo
[email protected]I've made this recipe several times now, and it never disappoints. The marinade is so easy to make and the steak is always cooked perfectly. It's a great recipe for a quick and easy weeknight meal.
Vanessa Day
[email protected]This tamarind-marinated bavette steak is a must-try for any steak lover. The marinade is so flavorful and the steak is cooked to perfection. It's a great dish for a special occasion or a weeknight meal.
Shem Karani
[email protected]This was the best steak I've ever had! The tamarind marinade was incredible, and the steak was cooked perfectly. I will definitely be making this recipe again and again.
Rich Franklin
[email protected]I'm not usually a fan of steak, but this recipe changed my mind. The tamarind marinade was so unique and flavorful, and it really tenderized the steak. I will definitely be making this again.
Shoaib Gurmani
[email protected]This tamarind-marinated bavette steak is a new favorite in my household. The marinade is so flavorful and the steak is always cooked to perfection. It's a great dish for a special occasion or a weeknight meal.
scorpion reptile
[email protected]I've never cooked bavette steak before, but this recipe made it easy. The marinade was simple to make and the steak cooked up quickly. It was so tender and flavorful. I'll definitely be making this again.
Md Saiduy
[email protected]This steak was amazing! I followed the recipe exactly and it turned out perfectly. The marinade was flavorful and the steak was cooked to perfection. I will definitely be making this again.
Suleman Saghir
[email protected]I love the combination of sweet and tangy flavors in this dish. The tamarind marinade really shines through, and it pairs perfectly with the grilled steak. I also appreciate that this recipe is relatively easy to make. It's a great weeknight meal.
POV Asia
[email protected]This was my first time cooking bavette steak, and I'm so glad I tried this recipe. The marinade was easy to make and the steak was cooked perfectly. It was so juicy and flavorful. I will definitely be making this again.
nasrat shah
[email protected]I've made this recipe several times now, and it never disappoints. The tamarind marinade is so unique and flavorful, and it really tenderizes the steak. I always get compliments on this dish when I serve it to guests.
Abderhman Abdou
[email protected]This tamarind-marinated bavette steak was an absolute delight! The marinade was incredibly flavorful, and the steak was cooked to perfection. It was juicy, tender, and had a wonderful smoky flavor. I highly recommend this recipe to anyone looking for