Grilled Soy-Tamarind Denver Steaks

Ingredients for Grilled Soy-Tamarind Denver Steaks

• 60ml low sodium soy sauce

• 2 tablespoons tamarind chutney or puree

• 2 tablespoons honey

• 1 tablespoon finely grated ginger

• 2 garlic cloves, minced

• 1 1/2 teaspoons chilli garlic sauce

• 2 teaspoons Asian sesame oil

• Sel

• freshly ground pepper

• Four 230g boneless Denver steaks, about 1 1/2-inches thick

• Vegetable oil for brushing

How to make Grilled Soy-Tamarind Denver Steaks

In a large re-sealable plastic bag, combine the soy with the tamarind, honey, ginger, garlic, chilli 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.