Grilled Denver Steak With Tamarind Soy Marinade Food
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.
SOY-MARINATED FLANK STEAKS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 main-course servings
Number Of Ingredients 8
Steps:
- Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (1steak may be slightly thicker). In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours.
- Remove the steak from the marinade and pat dry with paper towels.
- Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes.
- Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve.
PERFECT SOY-GRILLED STEAK
You may think you don't have the time to marinate meat before grilling it, but it's time-consuming only if you think a marinade has to tenderize. As far as I'm concerned, there are only two goals in marinating: to add flavor and to promote browning and crispness. Neither of these requires long soaking, although dunking the meat while the grill heats contributes to a slightly greater penetration of flavor. This marinade of soy sauce, ginger, garlic, honey and lime is ideal for steak, but it works beautifully with any tender meats like burgers, boneless chicken, tuna and swordfish, all of which can be turned in the sauce before putting them on the grill. Longer-cooking meats, like bone-in chicken, should be cooked within 10 minutes of doneness before basting with the sauce.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
- Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 10 grams, Sodium 990 milligrams, Sugar 1 gram, TransFat 1 gram
More about "grilled denver steak with tamarind soy marinade food"
5 MOST DELICIOUS DENVER STEAKS RECIPES WITH PICTURES - THEBARBEC
From thebarbec.com
- Grilled Denver Steak. The first recipe is a simple grilling method. You can cook in a similar time span to cooking things like burgers, sausages or other steaks on your Nexgrill.
- Denver Steak with Grilled Vegetables. Denver steaks work beautifully with some grilled veggies. Follow the method above, but be sure to start some veggies in the grill 5-10 minutes before you put your steak on.
- Grilled Denver Steak with Shrimp. Follow the recipe above to create a beautiful Denver steak. When there are 7-8 minutes remaining until your steaks are ready, you can simultaneously fry some shrimp to add.
- Smoked Denver Steak. Smoked Denver steak couldn’t be easier. Our method takes a lot of the hassle out of it! Cooking “low and slow” is a way to ensure that you don’t undercook, but you need to make sure it reaches a high enough internal temperature, too.
- Reverse Sear Denver Steak. Check out the following recipe for a unique reverse sear steak. It offers tenderness and juiciness you’ve never seen in this cut before
GRILLED FLANK STEAK AND SCALLIONS RECIPE | BON APPéTIT
From bonappetit.com
DENVER STEAK RECIPE - THE BIG MAN'S WORLD
From thebigmansworld.com
Ratings 1Category Main CourseCuisine AmericanTotal Time 21 mins
SPICY TAMARIND SKIRT STEAK RECIPE | BON APPéTIT
From bonappetit.com
GRILLED DENVER STEAK WITH TAMARIND & SOY MARINADE - PINTEREST
From pinterest.com
GRILLED SOY-TAMARIND DENVER STEAKS | PUNCHFORK
From punchfork.com
JAPANESE-STYLE STEAK WITH GARLIC–SOY SAUCE MARINADE | TASTE
From tastecooking.com
GRILLED SOY-TAMARIND DENVER STEAKS - MEALPLANNERPRO.COM
From mealplannerpro.com
GRILLED SOY TAMARIND DENVER STEAKS- WIKIFOODHUB
From wikifoodhub.com
GRILLED SOY-TAMARIND DENVER STEAKS RECIPE | EPICURIOUS
From tasteinside.net-freaks.com
GRILLED DENVER STEAK WITH TAMARIND & SOY MARINADE
From foodguruusa.com
OUR 35 BEST GRILLED STEAK RECIPES | EPICURIOUS
From epicurious.com
ANGUS ULTRA PRIME MCKINNEY STEAK - LET THERE BE BEEF
From lettherebebeef.com
BLACK ANGUS MCKINNEY STEAK - LET THERE BE BEEF
From lettherebebeef.com
GRILLED SOY-TAMARIND DENVER STEAKS - PINTEREST
From pinterest.com
TAMARIND-MARINATED BAVETTE STEAK RECIPE - BBC FOOD
From bbc.co.uk
THIS GRILLED DENVER STEAK IS A MEAL IN... - LET THERE BE BEEF
From facebook.com
#GRILLMASTER SERIES: HOW TO COOK THE PERFECT DENVER STEAK
From meatnbone.com
STEAK MARINADE - BAKE IT WITH LOVE
From bakeitwithlove.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
