Grilled Soy-Tamarind Denver Steaks
Beefy Denver steaks marinated with soy, tamarind, honey, ginger, garlic, chile-garlic sauce, and sesame oil, then grilled hot and basted until glazed.
Servings 6 servings
Ingredients
Marinade
- ¼ cup low-sodium soy sauce
- 2 tablespoons tamarind chutney or purée
- 2 tablespoons honey
- 1 tablespoon finely grated fresh ginger
- 2 cloves garlic, minced
- 1 ½ teaspoons chile-garlic sauce
- 2 teaspoons Asian sesame oil
- salt and freshly ground pepper, to taste
Steaks
- 4 boneless Denver steaks, about 8 ounces each and 1 1/2 inches thick
- vegetable oil, for brushing grill
Instructions
Marinade & Steak Prep
- In a large resealable bag, combine soy sauce, tamarind, honey, ginger, garlic, chile-garlic sauce, and sesame oil. Season with salt and pepper and shake to combine. Add steaks, press out air, and seal.
- Marinate 1 hour at room temperature or 4 hours to overnight in the refrigerator.
Grill & Serve
- Light a grill and oil the grates. Drain steaks, reserving marinade. Grill uncovered over high heat, turning and brushing with marinade, until browned and glazed, about 20 minutes or until an instant-read thermometer in the thickest part registers 140°F.
- Transfer to a cutting board, rest 5 minutes, then slice thinly across the grain. Serve hot.
Notes
Active time about 30 minutes; total time roughly 4 1/2 hours depending on marinating duration.
