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Tamarind-marinated bavette steak

Tamarind-marinated bavette steak — uma receita da comunidade no Potlikkr.

Ingredientes

• 4.0 tbsp Soy Sauce
• 4.0 tbsp Hot Water From A Recently B Oil Ed Kettle
• 2.0 tbsp Sunflower Oil
• 1.0 tbsp Runny Honey

Preparo (prévia)

1. 1

   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 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.

2. 2

   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.