Grilled Soy Tamarind Denver Steaks Recipes

GRILLED DENVER STEAK WITH TAMARIND & SOY MARINADE

Steps:

• In large zip lock bag, combine soy sauce, tamarind, honey, ginger, garlic, chile sauce and sesame oil. Add in salt and pepper to taste. Shake all ingredients to combine. Add steaks, seal and let rest for a minimum of 4 hours, preferably overnight for maximum flavor
• Light a grill on high. Drain meat, reserving the marinade
• Add beef to grill, cook uncovered, turning and brushing with marinade until brown and the thickest part of the meat reads 130 degrees.
• Once meat reaches desired temperature, transfer to cutting board and let sit for 5-10 minutes. Slice against the grain, serve and enjoy!

PERFECT SOY-GRILLED STEAK

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.

GRILLED SOY-TAMARIND DENVER STEAKS

Steps:

• In a large re-sealable plastic bag, combine the soy with the tamarind, honey, ginger, garlic, chile sauce and sesame oil. Season with salt and pepper and gently shake to combine. Add the steaks and seal, pressing out any air. Let sit at room temperature for 1 hour or refrigerate for four hours or up to overnight.
• Light a grill and oil the grates. Drain the meat, reserving the marinade and add to the grill. Cook uncovered over high heat, turning and brushing with the marinade until brown and crusty in spots and nicely glazed, about 20 minutes or until an instant read thermometer inserted into the thickest part registers 140°. Transfer to a cutting board, let sit for 5 minutes then thinly slice across the grain.