Equipment
Ingredients
Marinade
- 40 g tamarind concentrate, paste
- 60 ml soy sauce
- 30 g brown sugar
- 3 garlic, minced
- 10 g fresh ginger, grated
- 30 ml neutral oil
- 2 g black pepper, freshly ground
Steak
- 800 g bavette steak, whole
- flaky sea salt, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 417 kcal
- Protein
- 45 g
- Carbohydrates
- 16 g
- Fat
- 19 g
- Fiber
- 1 g
- Sugar
- 11 g
- Sodium
- 1085 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 124 mg
- Potassium
- 850 mg
- Calcium
- 76 mg
- Iron
- 3.8 mg
- Magnesium
- 70 mg
- Phosphorus
- 448 mg
- Zinc
- 8.1 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 2 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 1.3 mg
- Vitamin B12
- 2.1 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.27 mg
- Niacin
- 13.9 mg
- Folate
- 30 mcg
- Water
- 162 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the tamarind concentrate, soy sauce, brown sugar, minced garlic, grated ginger, neutral oil, and black pepper. Whisk vigorously until the sugar has completely dissolved.
Place the bavette steak in a shallow dish or resealable bag. Pour the marinade over the meat, ensuring it is thoroughly coated. Refrigerate for at least 2 hours, up to 8 hours. Flip halfway through if using a dish.
Remove the steak from the refrigerator 30 minutes before cooking to take the chill off. Preheat your grill or grill pan to high heat (approx. 230°C/450°F).
Remove the steak from the marinade and shake off excess liquid to prevent steaming. Grill the steak for 4-5 minutes per side, or until a deep char develops and the internal temperature reaches 52°C/125°F for medium-rare.
Transfer the steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute throughout the muscle fibers.
Slice the steak thinly against the grain (perpendicular to the muscle fibers). This is critical for bavette to ensure tenderness. Finish with a sprinkle of flaky sea salt.
Chef's Notes
- Bavette has a very coarse, loose grain structure which makes it excellent for holding marinades but unforgiving if overcooked past medium.
- If you cannot find tamarind concentrate, you can substitute with a mix of lime juice and a dash of molasses, though the flavor profile will lack the specific earthy sourness of tamarind.
- Always pat the steak slightly dry before grilling; wet steak steams instead of searing, and you want that Maillard reaction for flavor.
- The marinade can be boiled down in a small saucepan for 5 minutes to create a safe, sticky glaze to brush on the sliced meat.
Storage
Refrigerator: 3 days — Store cooked steak in an airtight container.
Freezer: 2 months — Best frozen in marinade before cooking, rather than after cooking.
Reheating: Reheat gently in a skillet over low heat just until warm to prevent overcooking.
Troubleshooting
Steak is chewy or tough
Cause: The meat was sliced with the grain rather than against it
Fix: Cut the existing slices into very small bite-sized pieces to minimize chewing effort.
Prevention: Identify the direction of the muscle fibers before cutting and position your knife at a 90-degree angle to them.
Cultural Context
This dish draws inspiration from the Thai dish 'Crying Tiger' (Suea Rong Hai), which typically pairs grilled brisket or flank steak with a spicy, tart tamarind dipping sauce (Nam Jim Jaew). Here, the flavor profile is integrated directly into the marinade for a fusion approach that suits the grill.
