Sweet Tamarind Chili Bavette
  • 3 pounds Certified Angus Beef ® sirloin flap, skirt steak or 2 flank steaks
  • 1 cup tamarind concentrate
  • 2 tablespoons molasses
  • 2 tablespoons Worcestershire sauce
  • 8 canned serrano peppers, thinly sliced into rounds
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  1. In a small mixing bowl, combine tamarind, molasses, Worcestershire, peppers, coriander and cumin to make a marinade. Divide in half; reserve one part in refrigerator.
  2. Cut raw steaks with the grain in 3 to 4-inch wide pieces. Place steaks and remaining marinade in a zipper-locking plastic bag, removing air and uniformly coating steaks. Refrigerate at least 6 hours; overnight preferred.
  3. Preheat grill to high. Pat steaks dry and sear on each side to develop a good char (2-3 minutes per side). Baste with reserved marinade. Transfer to cooler side of grill to finish to medium rare or your desired doneness.
  4. Rest on a cutting board five minutes before slicing thinly against the grain to serve.
Recipe by Certified Angus Beef brand blog - Go Rare at https://blog.CertifiedAngusBeef.com/2015/06/sweet-tamarind-chili-bavette/