I came across this innovative marinate for a steak that I am very excited to try out. It is by Chef Anna Hansen of the Modern Pantry (48 St John Square, EC1, London, http://www.themodernpantry.co.uk/index.php). I haven’t cooked it yet but I anticipate that the tamarind and miso combination will be a definite winner! She uses an onglet steak, which is French for hanger steak. I would prefer a more refined steak though as the hanger steak is not particularly tender.
Ingredients: Serves 6
- 125 ml tamarind paste
- 3 tbsp miso
- 1 tbsp mirin
- 1-2 tbsp sugar
- 2 garlic cloves, finely sliced
- 1 thyme
- 50 ml olive oil
- 6 pieces of onglet steak, trimmed (150-180g each)
Whisk the tamarind, miso, sake, mirin and sugar, then add the garlic, thyme and oil. Add the steaks, rub it well on the meat and marinate overnight.
The hanger steak is best cooked quickly over high heat and served rare or medium rare to avoid toughness. So, heat a frying pan until hot but not smoking. Brush the steaks with oil and season. Cook on one side for 3-4 minutes and then reduce the heat and cook for further 4 minutes. Turn over and cook until medium rare – that is a minute or so when the blood starts coming out of the meat. Most importantly at the end, leave the steak to rest for 2 minutes before serving it. (Don’t let it get cold though!)
Let me know how it is if you decide to give it a go! I shall upload pictures and comments once I buy some tamarind paste and try it for myself!