Grilled Soy-Tamarind Denver Steaks
Succulent Denver steaks marinated in a flavorful Asian-inspired blend of soy sauce, tamarind, honey, and aromatics, then grilled to perfection. The marinade creates a delicious glaze while the meat cooks, resulting in a sweet, tangy, and savory dish.
Ingredients
- •¼ cup low sodium soy sauce
- •2 tablespoons tamarind chutney or puree
- •2 tablespoons honey
- •1 tablespoon finely grated ginger
- •2 cloves garlic
- •1½ teaspoons chile garlic sauce
- •2 teaspoons Asian sesame oil
- •1 pinch Salt
- •1 pinch freshly ground pepper
- •4 pieces boneless Denver steaks
- •2 tablespoons Vegetable oil
Cooking Instructions
- 1.
In a large re-sealable plastic bag, combine the soy with the tamarind, honey, ginger, garlic, chile 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.
60 min
- 2.
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.
25 min
