This marinade makes even the cheapest steak taste amazing. Using really thin steak is the secret – sandwich steaks from the supermarket or some really thinly sliced rump steak work well.
Marinade them for anything from an hour to a couple of days in the fridge – the longer the better. They will look black and sticky at the end of a few days.
This is a super recipe to do on the barbeque for a big crowd as the steaks take no time to cook. Here we’ve shown them served with an avocado, tomato and mozzarella salad.
A marinade for up to 8 steaks needs:
- 1 garlic clove finely chopped
- 1 inch ginger finely chopped
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tbsp tamarind paste
- 2 tsp of crushed black peppercorns
- 1 tbsp brown sugar
- Juice of 1 lime
- 1 red chilli deseeded and finely chopped
- 1 steak per person
- 1 avocado peeled and chopped into chunks
- 2 handfuls of ripe tomatoes chopped into pieces (a mixture of vine & cherry tomatoes are great if you can get them)
- 1 ball of mozzarella, roughly torn into pieces
- 1 handful of basil leaves
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- salt & pepper to taste
Mix all the marinade ingredients together in a deep bowl and coat the steaks evenly. Marinade for as long as possible – an hour is great, 2 days is better! (Tip – we pop the steaks and marinade into a plastic bag and tie it tightly. Then we leave them for a couple of days, turning the bag over each day to coat the meat evenly). Shake off the marinade and cook on the highest possible heat on the barbeque for 30 seconds on each side.
Salad – Mix all the chopped ingredients together and dress with olive oil, red wine vinegar and salt & pepper to taste.
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