Jan 26, 2007
Tamarind BBQ Steak
- 1 tbsp butter
- 1 shallot, minced
- 1 clove garlic, crushed
- 4 canned plum tomatoes, crushed
- 2 tbsp ketchup
- 2 tbsp water
- 1 tbsp dijon
- 1 tbsp brown sugar
- 1 1/2 tbsp molasses
- 1 tbsp tamarind paste or concentrate
- 1/2 tsp cayenne
- 2 tsp ancho chile powder
- 2 tsp paprika
- kosher salt and pepper
- olive oil
- 2 steaks
- Melt the butter in a saucepan with the shallot and the garlic. Saute 4 minutes. Add the tomatoes, ketchup, water, dijon, sugar, and tamarind.
- Stir in the cayenne, chile powder, paprika. Season to taste with salt and pepper. Simmer 15 minutes.
- Puree the sauce in a blender until smooth. Return to the saucepan and simmer 20 minutes more.
- Heat the grill. Brush the steaks with olive oil and then rub with salt and pepper.
- Remove about 1 cup of the sauce to baste with. Grill the steaks, basting with the reserved sauce.
- Serve with the remaining sauce.
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