If you’re looking for a new, delicious steak sauce recipe, look no further than this recipe!
Tamarind steak sauce is a gourmet mixture of tamarind, brown sugar, chilis, and soy sauce, that transforms everyday steak into a tender, flavorful masterpiece!
We’ve been trying out ways to level up our steak game, and we’re so happy to finally share this easy recipe with you! Keep reading for more!
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What is tamarind and how is it used in food?
Tamarind is a sour fruit often used in Asian food. It is a common ingredient in many cuisines of the world, including Filipino, Indian, and Thai cuisine.
It can be used in soups, curries, and sauces. It is a main ingredient for Worcestershire sauce.
Tamarind is also a natural meat tenderizer, so your steak will be extra juicy and delicious.
What does tamarind taste like?
Tamarind tastes sweet and sour, with flavors of earthy smoke and warm caramel.
Tamarind has a complex flavor profile that can transform depending on the ingredients you cook with it – which is why it’s an amazingly versatile ingredient for so many cuisines.
What are the benefits of using tamarind in food?
Tamarind is a great source of antioxidants and vitamins. It can help improve digestion and is often used as a natural laxative.
It also contains enzymes that break down proteins. This makes it a great addition to steak sauce, as it tenderizes the meat. Tamarind also contains malic acid, which gives the sauce a sour flavor.
Why is tamarind steak sauce so delicious?
Tamarind steak sauce is a delicious addition to your meal! It tastes sweet and sour, and is full of rich flavor. The sauce is thick and syrupy, and is perfect for dressing up your steak.
Aside from tamarind, our other main ingredients include muscovado sugar, beef broth, soy sauce, and chilis in adobo.
The molasses and beef flavors add more richness to the sauce, while the soy sauce and chilis in adobo create a spiced umami punch!
How to use tamarind steak sauce
Tamarind steak sauce is versatile and can be used in a variety of ways.
You can use it as a marinade, baste, or dipping sauce. This tamarind steak sauce is great for beef. Try it on chicken or pork for a different flavor.
For marinades, simply add about 1/4 cup of sauce per pound of your protein of choice (we’re going with steak) and let it sit for at least 1 hour to overnight.
If you want to baste your steak, cook on both sides and then brush the sauce on top. This sauce is a great option for grilling!
For dipping, simply add the sauce to a small bowl and enjoy with your steak.
Enjoy the amazing flavor it provides!
Ingredients
Marinated Steak
1 lb tri tip or cut of choice
¼ cup tamarind steak sauce (recipe provided)
Tamarind Steak Sauce
2 tsp ginger minced
1 shallot thinly sliced
4 cloves garlic crushed
2 chilis in adobo
¼ cup tamarind concentrate – or 1/2 cup tamarind paste
1 cup soy sauce
1 cup beef broth
1 cup muscovado brown sugar – or substitute dark brown sugar
½ tsp ground cloves
1 tsp cornstarch
Recipe
Make Tamarind Sauce
Heat a saucepan over medium heat. Saute ginger, shallots, and garlic.
Add chilis in adobo.
Add tamarind paste, soy sauce, beef broth, brown sugar, and cloves.
Bring almost to a boil, then lower the heat and let it cook for 10 min.
Remove from heat. Use a food processor to gently pulse the sauce (be careful of hot splatters)
Strain the sauce back into the saucepan.
Make cornstarch slurry. Mix slurry into the sauce and stir over medium-low heat to let it thicken.
Remove from heat and set aside.
Marinate and Cook Steak
Use 1/4 cup sauce to marinate steak. Marinate for 1 hr – overnight.
Remove steak from marinade and pat dry. Discard used marinade.
Heat oven to 350°F.
Sear steak in a cast iron over medium high heat for 2-3 min total.
Baste each side with steak sauce before placing in oven. Roast for 5-7 min, monitoring closely with a meat thermometer (for medium rare, pull steak from oven at 120° F *see note). Tent with foil and let it rest at least 15 min.
*note: The steak will continue to rise in temperature while it’s resting in foil. Therefore it’s necessary to pull the steak from the oven before reaching your desired doneness. For medium rare (130-140°F) we remove from the oven when the internal temperature reaches 120° F. This method ensures that the steak remains super juicy!
Going against the grain, slice steak into 1/2 inch strips.
How long will the tamarind steak sauce last?
This sauce will last in the fridge for up to 2 weeks. Keep it in a clean and airtight container so it stays fresh.
Where to buy tamarind
You can find tamarind at most Asian grocery chains and some local stores. Look for Filipino, Indian, or Thai markets. You can also find it online.
You’ll most likely find tamarind paste, sauce, and concentrate in the grocery. We recommend purchasing tamarind concentrate because it’s easy to store and has a longer shelf life. A little goes a long way, so you can save the rest of your tamarind for future recipes.
Final Thoughts
A vivid, full-flavored sauce that’s versatile and delicious. Use the steak sauce as you like, or follow our recipe for an easy marinated steak!
Heat a saucepan over medium heat. Saute ginger, shallots, and garlic.
Add chilis in adobo.
Add tamarind paste, soy sauce, beef broth, brown sugar, and cloves.
Bring almost to a boil, then lower the heat and let it cook for 10 min.
Remove from heat. Use a food processor to gently pulse the sauce (be careful of hot splatters)
Strain the sauce back into the saucepan.
Make cornstarch slurry. Mix slurry into the sauce and stir over medium-low heat to let it thicken.
Remove from heat and set aside.
Marinate and Cook Steak
Use 1/4 cup sauce to marinate steak. Marinate for 1 hr – overnight.
Remove steak from marinade and pat dry. Discard used marinade.
Heat oven to 350°F.
Sear steak in a cast iron over medium high heat for 2-3 min total.
Baste each side with steak sauce before placing in oven. Roast for 5-7 min, monitoring closely with a meat thermometer (for medium rare, pull steak from oven at 120° F*see note). Tent with foil and let it rest at least 15 min.
Going against the grain, slice steak into 1/2 inch strips.
Notes
*note: The steak will continue to rise in temperature while it’s resting in foil. Therefore it’s necessary to pull the steak from the oven before reaching your desired doneness. For medium rare (130-140°F) we remove from the oven when the internal temperature reaches 120° F. This method ensures that the steak remains super juicy!
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Noelle Noriesta, a Filipino-American home cook, is the principal creator of Fork and Spoon. Her recipes have a modern and playful approach inspired by her food experiences growing up in the Bay Area and now in Los Angeles. --Read more about me