Ingredients

• 50g/1¾oz tamarind paste
• 4 tbsp soy sauce
• 4 tbsp hot water
• from a recently boiled kettle
• 2 tbsp sunflower oil
• 1 tbsp runny honey
• 750g/1lb 10oz (whole piece) bavette steak

Directions

• Put the tamarind paste
• soy and hot water into the smallest saucepan you have
• and stir over a low heat to dissolve the tamarind. When it’s as smooth as you think you can get it – the tamarind paste I use says it’s without stones
• but I do find the odd one
• and I don’t bother to get rid of them – remove to a bowl or jug
• whisk in the oil and honey
• and leave to cool. Do not use until it is cold.
• Put the bavette steak into a resealable freezer bag
• pour in the cold marinade and squelch it about so that the thin steak is covered on both sides
• then seal
• lay on a plate and put in the fridge overnight or for 1 day.
• Bring it back to room temperature
• prepare a large piece of kitchen foil
• then heat a ridged griddle till very
• very hot. Lift the steak out of its marinade
• letting any excess (and there will be a lot) drip back into the bag and then slap the meat on the griddle and cook for 2 minutes a side.
• Immediately (I use tongs for all this) transfer the steak to the piece of foil and make a tightly sealed but baggy parcel
• and let the meat rest
• on a chopping board
• or any surface that is not too cold
• for 5 minutes. Then unwrap the foil
• transfer the steak to a board
• and carve in thin slices against the grain.