Spiced Crusted Strip Steak With Tamarind Sauces Recipes
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.
NEW YORK STRIP STEAKS WITH TENNESSEE BARBECUE SAUCE
Make and share this New York Strip Steaks With Tennessee Barbecue Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make the sauce: In a small saucepan, whisk all the sauce ingredients with ½ cup water.
- Bring to a simmer over medium-high heat, then decrease heat and simmer for 10 minutes, stirring occasionally.
- Trim most of the exterior fat from the steaks; let stand at room temperature for 20-30 minutes before grilling.
- Roughly chop the garlic; then sprinkle the salt on top.
- Using both the sharp edge and the flat side of the knifeblade, crush the garlic and salt together to create a paste.
- In a small bowl, mix the paste with the oil, rosemary, and pepper; smear mixture evenly all over the steaks.
- Grill over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat).
- Remove from the grill and let rest for 3-5 minutes; serve warm with the sauce on the side.
Nutrition Facts : Calories 676.2, Fat 45.4, SaturatedFat 15.6, Cholesterol 183.7, Sodium 809, Carbohydrate 13.3, Fiber 0.5, Sugar 10.5, Protein 47.6
SPICE-CRUSTED STEAKS WITH CHERRY SAUCE
If you're hosting meat lovers, these impressive cast-iron skillet steaks are guaranteed to please. They're perfect for a special-occasion dinner without too much fuss. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a small bowl, combine cherries and wine; set aside. In a shallow dish, combine the pepper, brown sugar, garlic powder, paprika, coffee, salt, cinnamon, cumin and mustard. Add 1 steak at a time and turn to coat. Cover and refrigerate for 30 minutes. , Place oil in a 10-in. cast-iron or other ovenproof skillet; tilt to coat bottom. Heat oil over medium-high heat; sear steaks, 2 minutes on each side. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 15 minutes. Remove steaks and keep warm., Wipe skillet clean; saute shallot in butter until crisp-tender. Add broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Stir in cream; bring to a boil. Cook until thickened, stirring occasionally, about 8 minutes. , Stir in the reserved cherry mixture. Serve sauce over steaks. If desired, sprinkle with blue cheese.
Nutrition Facts : Calories 506 calories, Fat 28g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 381mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 39g protein.
SPICE-CRUSTED NEW YORK STRIP STEAKS WITH MESA GRILL STEAK SAUCE
This is a fantastic recipe from Bobby Flay's Mesa Grill cookbook. The steaks are packed full of spicy, rich flavors that will have you asking for more. You can make the recipe #301226 ahead of time to enjoy with your steaks. Enjoy.
Provided by CarolAT
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 tablespoon salt, and 1 tablespoon pepper in a small bowl.
- Preheat a grill to medium-high or preheat a grill pan over medium-high heat. Brush both sides of the steaks with the oil and season with salt and pepper. Rub one side of each steak with about 2 tablespoons of the spice mixture.
- Grill the steaks, rub side down, until lightly charred and a crust has formed, 3 to 4 minutes. Flip over the steaks and continue grilling for 5 to 6 minutes more for medium-rare; the steaks will be bright pink in the middle.
- Spoon some of the Mesa Grill steak sauce into the center of each of 4 plates and top with the steaks. Or serve the sauce on the side for dipping.
More about "spiced crusted strip steak with tamarind sauces recipes"
SPICY TAMARIND SKIRT STEAK RECIPE | BON APPéTIT
Web Dec 17, 2013 Working in 2 batches and adding remaining 2 tsp. oil between batches, cook steak until deeply browned, 2–4 minutes per …
From bonappetit.com
4/5 (50)Author Dawn PerryServings 4Estimated Reading Time 50 secs
From bonappetit.com
4/5 (50)Author Dawn PerryServings 4Estimated Reading Time 50 secs
- Whisk chiles, tamarind, brown sugar, salt, and 1 Tbsp. oil in a shallow baking dish until sugar is dissolved. Add steak and turn to coat. Cover and chill at least 4 hours.
- Heat 2 tsp. oil in a large skillet over high heat. Working in 2 batches and adding remaining 2 tsp. oil between batches, cook steak until deeply browned, 2–4 minutes per side for medium-rare.
See details
SPICE-CRUSTED STRIP STEAKS WITH TAMARIND SAUCE RECIPE
Web May 2, 2010 Preparation. Step 1. Heat 1 tablespoon oil in heavy small saucepan over medium-high heat. Add shallots; cook until pale golden, stirring constantly, about 5 minutes.
From bonappetit.com
From bonappetit.com
- Heat 1 tablespoon oil in heavy small saucepan over medium-high heat. Add shallots; cook until pale golden, stirring constantly, about 5 minutes. Add garlic and cayenne and stir 1 minute. Add broth, tamarind concentrate, and ginger. Bring to boil. Reduce heat and simmer 10 minutes. Stir in honey and Worcestershire sauce. Season to taste with salt and pepper. Remove from heat; cover to keep warm. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewarm sauce before using.
- Combine sliced celery, celery leaves, lemon juice, and 2 tablespoons oil in small bowl. Season to taste with salt and pepper. Cover celery salsa and chill. DO AHEAD Can be made 2 hours ahead.
- Combine cracked peppercorns, cumin seeds, and celery seeds in small shallow bowl. Sprinkle steaks with salt. Press steaks into spice mixture to coat thoroughly.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Place steaks in skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Let steaks rest 10 minutes. Cut steaks on angle into 1/2-inch slices. Divide steak slices among plates. Serve with tamarind sauce and celery salsa.
See details
SPICE CRUSTED NEW YORK STRIP STEAKS WITH MESA GRILL STEAK SAUCE …
Web How to cook steak on the grill with dry spices? Heat grill or a heavy duty grill pan on medium-high heat; make sure to heat for at least 2 minutes before placing the steak on …
From findrecipes.info
From findrecipes.info
See details
CRYING TIGER (THAI-STYLE STEAK) WITH TAMARIND SAUCE RECIPE
Web Feb 5, 2022 1 tbsp oyster sauce; 1 tbsp fish sauce; 1 tsp palm sugar or soft dark brown sugar; A little groundnut oil; For the dipping sauce. 2 tsp raw sticky rice (optional) 1 tbsp …
From telegraph.co.uk
From telegraph.co.uk
See details
SPICY STEAK ROTI RECIPE WITH TAMARIND AND CUCUMBER
Web Jul 1, 2016 Method. STEP 1. Make the tamarind sauce by combining all the ingredients in a pan with 150ml water. Simmer, stirring regularly, until it’s thickened to a ketchup-like …
From olivemagazine.com
From olivemagazine.com
See details
SPICE CRUSTED NEW YORK STRIP STEAKS WITH MESA GRILL STEAK SAUCE …
Web Steps: To make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 tablespoon salt, and 1 tablespoon pepper in a small bowl.
From alicerecipes.com
From alicerecipes.com
See details
CRYING TIGER (THAI-STYLE STEAK) WITH TAMARIND SAUCE RECIPE
Web Steak: 2 tablespoons (30ml) dark soy sauce 1 tablespoon (15ml) oyster sauce 1 tablespoon (14g) light or dark brown sugar 1 tablespoon (15ml) plain vegetable oil 4 rib eye or New …
From recipegoulash.cc
From recipegoulash.cc
See details
10 BEST SPICY TAMARIND SAUCE RECIPES | YUMMLY
Web Nov 5, 2022 garlic, hoisin sauce, crunchy peanut butter, soy sauce, fresh ginger root and 5 more Sweet and Sour Tamarind Sauce AllRecipes peanuts, brown sugar, soy sauce, …
From yummly.com
From yummly.com
See details
TAMARIND RECIPES & MENU IDEAS | BON APPéTIT
Web Find Tamarind ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. ... Spicy Tamarind Skirt Steak. 4.0 (4) ... Spice-Crusted Strip …
From bonappetit.com
From bonappetit.com
See details
SPICED STEAKS IN TAMARIND, GINGER & HONEY SAUCE
Web Add the white bottoms of the scallions, ginger, honey, soy sauce, ½ the lime juice, 2 tbsp water (double for 4 portions) and the tamarind paste (start with ½). Cook, stirring …
From makegoodfood.ca
From makegoodfood.ca
See details
SPICE-CRUSTED STRIP STEAKS WITH TAMARIND SAUCE RECIPE | EAT YOUR …
Web Save this Spice-crusted strip steaks with tamarind sauce recipe and more from Bon Appétit Magazine, June 2010 to your own online collection at EatYourBooks.com ...
From eatyourbooks.com
From eatyourbooks.com
See details
EASY RECIPE SPICE-CRUSTED STRIP STEAKS WITH TAMARIND SAUCE
Web five tablespoons olive oil, dividedone one/two cups diced shallotsabout three garlic (Recipes by ingridients garlic) cloves, mincedone quarter teaspoon cayenne pepperone/two cup …
From sharerecipe.net
From sharerecipe.net
See details
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