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Tamarind Steak Sauce

5 from 1 vote
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!
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Prep Time 20 minutes
Cook Time 12 minutes
Overnight Marinade 12 hours
Servings: 2
Course: Main Course, Sauce
Cuisine: American, Asian, Filipino, Thai
Ingredients Equipment Method Notes

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
  • 1 cup soy sauce
  • 1 cup beef broth
  • 1 cup muscovado brown sugar
  • ½ tsp ground cloves
  • 1 tsp cornstarch

Equipment

  • saucepan
  • food processor
  • fine mesh strainer
  • cast iron pan
  • basting brush
  • thermometer
  • foil

Method
 

Make Tamarind Sauce
  1. Heat a saucepan over medium heat. Saute ginger, shallots, and garlic.
  2. Add chilis in adobo.
  3. Add tamarind paste, soy sauce, beef broth, brown sugar, and cloves.
  4. Bring almost to a boil, then lower the heat and let it cook for 10 min.
  5. Remove from heat. Use a food processor to gently pulse the sauce (be careful of hot splatters)
  6. Strain the sauce back into the saucepan.
  7. Make cornstarch slurry. Mix slurry into the sauce and stir over medium-low heat to let it thicken.
  8. Remove from heat and set aside.
Marinate and Cook Steak
  1. Use 1/4 cup sauce to marinate steak. Marinate for 1 hr - overnight.
  2. Remove steak from marinade and pat dry. Discard used marinade.
  3. Heat oven to 350°F.
  4. Sear steak in a cast iron over medium high heat for 2-3 min total.
  5. 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.
  6. 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!