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 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
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
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Yesenia Reyes
[email protected]I'm a big fan of tamarind, and this recipe did not disappoint. The steak was delicious!
Shawn Sonny
[email protected]This steak is so flavorful, it doesn't even need a sauce.
Michael Hedgepeth
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
shameem kioko
[email protected]This recipe is a great way to change up your steak routine. It's so different from the usual grilled or pan-fried steak.
Curtis Fleming
[email protected]I can't wait to try this recipe with other cuts of steak. I think it would be great with flank steak or skirt steak.
TR RABBI ISLAM
[email protected]This steak is perfect for a special occasion. It's sure to impress your guests.
Joseph Fuller
[email protected]I love the way the tamarind marinade caramelized on the steak. It gave it a beautiful color and flavor.
Tom McInnes
[email protected]The tamarind marinade really tenderized the steak. It was so easy to chew.
Asif Hassan
[email protected]This recipe was easy to follow and the results were amazing. I highly recommend it.
Sunil Sharma
[email protected]I'm not usually a fan of bavette steak, but this recipe changed my mind. It was so flavorful and tender.
Ronaldo Khadka
[email protected]This steak was a hit with my family and friends. Everyone loved it!
Muhammad Ahtisham
[email protected]I love the combination of flavors in this dish. The tamarind marinade is so unique and delicious.
Reynard Allison
[email protected]This recipe is a keeper! I will definitely be making it again.
Md Badhon
[email protected]The steak was cooked to perfection, tender and juicy on the inside with a nice crust on the outside.
Seme Moni
[email protected]This tamarind-marinated bavette steak was an absolute delight! The marinade infused the steak with a wonderful tangy and savory flavor.